Salad Rolls with Peanut Sauce

It has been really hot for a few days and I have been eating salad rolls a lot. I have had them for lunch and dinner for maybe three days in a row. I love that they are cold and they are full of vegetables and they are waiting for me in the fridge.

I like to put a lot of garlic and chile flakes in the peanut sauce.You don't need to make your sauce so spicy if you don't want to, but I like the spice in contrast with the cold, mild vegetables.

 

Salad Rolls:

Large rice paper wrappers

Cabbage

Carrots

Cucumbers 

Sprouts

Avocado

Shrimp/Prawns if you like

Finely chop or shred the vegetables and toss together in a bowl. Add shrimp if using and mix everything up.

Fill a large bowl with hot water. Place a rice paper wrapper completely underwater until it is soft and flexible. Take it out, letting excess water drip over the bowl. Spread out the wrapper over a cutting board and put a big spoonful of the vegetable filling in the middle of the wrapper. Fold the sides over the filling, and then roll the top and then the bottom over the center. Repeat until you run out of filling or wrappers. 

Peanut Sauce: 

1/2 cup peanut butter

2 tbs soy sauce

5-6 cloves garlic 

large pinch chile flakes

2 tbs lemon juice

black pepper

vegetable or chicken broth (or 1/2 bouillon cube and water)

Blend all ingredients in the food processor. Adjust the liquid until the texture is dippable but not runny. Or until it is however you like it. 

Dip a salad roll into peanut sauce and eat. And again and again and again until it isn't too hot to actually cook anymore.