FRESH AVOCADO SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Fresh Avocado Summer Rolls with Peanut Dipping Sauce image

Veggie-packed rolls with avocado, red cabbage, carrots, basil, and mint - all served up with a super easy peanut dipping sauce. Perfect light summer dinner!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 17

Ingredients

1/2 cup shredded red cabbage
1/2 cup carrots (cut into matchsticks (about 1 large carrot))
2 tablespoons rice vinegar
1 tablespoons freshly squeezed lime juice (from about 1/2 of a lime)
1/2 teaspoon kosher salt
1 teaspoon honey (can substitute granulated sugar or agave syrup)
8 rice paper spring roll wrappers
1 medium avocado (halved, pitted, and sliced)
3-4 green leaf lettuce leaves (rinsed, dried, and torn in half)
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1/4 cup creamy peanut butter
2 tablespoons Tamari or soy sauce
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 tablespoon rice vinegar
2 teaspoons honey (or agave syrup)
1/2 teaspoons Sriracha sauce (or more to taste)

Steps:

In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
Cut rolls in half, if desired, and serve with the dipping sauce.