This is one of my family’s favorites, especially during hot summer days. It is both tasty and nutritious, which helps everyone’s enjoyment, even the Mom, who watches out for nutrition!
- variety of julienned or shredded vegetables: bell peppers, carrots, red onions, cucumbers, zucchini, lettuce, alfalfa sprouts
- whole, fresh basil leaves
- mung bean noodles, cooked and drained
- 1 pkg. spring rolls skin (use the white rice kind; the brown rice tends to break)
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons olive oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 3 teaspoons minced fresh ginger root
- 1/4-1/2 teaspoon crushed red pepper
- 1 cup smooth peanut butter (I like Jif or Member’s Mark Natural)
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 4 tablespoons red wine vinegar
- 4 tablespoons soy sauce
- juice from one lime
In a medium, heavy-bottomed pot over medium heat, cook the oils, onion, garlic, ginger, and red pepper for about 10-12 minutes. Using a whisk, mix together with remaining ingredients and cook for another minute. For a smoother consistency, mix for a few seconds with an immersion blender.
When you are ready to assemble, have all the veggies and noodles ready. Soak one rice wrapper in warm water until pliable (use a wide, shallow bowl for this). Place the soaked wrapper on work surface, put one basil leaf in the middle, and layer on veggies; top with some noodles, and fold over corners to make a roll. Do not overstuff—you’ll get the technique down after a few tries. Serve with the peanut sauce.