School holidays have officially started, the sun is shining, and Rice Paper Rolls (aka summer rolls) are a favorite way to use all the farm-fresh produce that is available, especially with all the bounty of my CSA farmshare! Fun to eat, and so refreshing, these fresh veggie rolls are always better with a good dipping sauce. I like a Thai-inspired peanut sauce for a good balance of protein, texture and flavor. Carefully Crafted Dressing & Spread added the right amount of creaminess and tanginess to balance the sweet, salty, spicy, and peanutty flavors. Can I just note that since making my kimchi mock-tuna salad with feedfeed and Hellmann's, I've had to keep my family from devouring the entire jar! Luckily there was just enough for me to make this. ;)

 

RAINBOW RICE PAPER ROLLS & PEANUT DIPPING SAUCE 

(Makes 9-10 rolls, serves 4)

 

FOR THE SAUCE

1/2 cup creamy peanut butter

3 Tbsp Hellmann's Carefully Crafted Dressing & Sandwich Spread 

2 Tbsp maple syrup

2 Tbsp low-sodium tamari or soy sauce

1/2" stem fresh gingerroot, peeled

1 clove garlic, peeled

1/4 cup water

1 tsp red pepper flakes, plus more to garnish

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FOR THE FILLING (very flexible, make sure to choose a variety of colors) 

3 cups kale or lettuce, shredded

1 cup red cabbage, shredded

1-2 carrot, cut in matchsticks

1 avocado, sliced

1 bell pepper or mango, sliced 

2 mini cucumbers, sliced lengthwise

Microgreens or herbs

Vietnamese Spring roll wrappers

 

• Blend the ingredients together. Transfer into serving bowl and set aside.

• Prepare all the vegetables for filling, really you can use whatever leftovers you have onhand, adding lots of colorful fresh vegetables too.

• In a large bowl filled with warm water, submerge the rice paper wrapper for 1-2 minutes until softened. Lift out onto a clean surface, fill and roll. Cut in half at a 45° angle. Serve chilled, or at room temperature.

 

This article was created in partnership with Hellmann’s and FeedFeed. All opinions expressed are my own.