Vegetable Summer Rolls
Attention, parents: If you’re looking for a veggie-packed, kid-pleasing recipe—one that children as young as two can help you prepare—this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids “paint” the lettuce leaves with peanut sauce.
Recipe information
Yield
Makes 4 servings
Ingredients
FOR PEANUT SAUCE
FOR SUMMER ROLLS
Preparation
MAKE SAUCE
Step 1
Cook the onion, garlic, and red pepper flakes in the oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in the remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
MAKE SUMMER ROLLS
Step 2
Cover the noodles with boiling water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
Step 3
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
Step 4
Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.
Step 5
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
DO AHEAD
Step 6
The SUMMER ROLLS may be made 6 hours ahead and chilled, wrapped in dampened paper towels and kept in a sealed plastic bag. Bring the rolls to room temperature before halving and serving.
