Summer Rolls With Peanut Dipping Sauce

Summer Rolls With Peanut Dipping Sauce

Try these summer rolls with peanut butter dipping sauce. The nutritional value is also high as they are packed with carbs, protein, vitamin C, antioxidants and much more.  


For sauce

1/2 cup chicken broth, 1/3 cup peanut butter, 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp white vinegar, 1 tsp chile paste

For Rolls:

1 cup dry vermicelli, 8 round spring roll rice sheets, 1/2 cup fresh basil, 1 cup julienned cucumber, 1 cup julienned carrots, 1 cup thinly sliced grilled chicken, 1/2 cup mint leaves


1) Cook the sauce ingredients in a saucepan over medium-low heat. Keep whisking it until smooth, for about 2 to 3 minutes. Then keep aside.

2) Cook vermicelli in enough water until it is soft. Rinse with cold water and drain.

3) Soak 1 rice paper sheet in warm water for 30 to 90 seconds or until it softens. Then carefully transfer it to clean towel and blot it dry.

Assembling of roll:

1) Place 3 or 4 basil leaves in the center then layer cooked vermicelli, top with some basil leaves followed by cucumber, carrots, chicken, and mint leaves then fold it carefully to make the roll. Repeat this with the remaining sheets and the filling.

Cut each roll in half crosswise and serve with prepared peanut sauce.