Vegan • Makes 8 rolls

Fresh Vietnamese-style summer rolls filled with dragonfruit, avocado, cucumber, carrots, herbs, and rice noodles. They are completely fresh and require no cooking.

Ingredients

Summer Rolls

– 8 round rice-paper wrappers, approximately 8 inches each
– 4 ounces thin rice vermicelli
– 1½ cups dragonfruit, cut into thin strips
– 1 cup cucumber, cut into thin matchsticks
– 1 cup carrot, cut into thin matchsticks
– 1 ripe avocado, cut into thin slices
– ½ cup fresh mint leaves
– ½ cup fresh cilantro leaves
– ½ cup finely shredded purple cabbage

Peanut-Lime Dipping Sauce

– ⅓ cup creamy peanut butter
– 2 tablespoons warm water
– 1 tablespoon soy sauce
– 1 tablespoon fresh lime juice
– 1 tablespoon maple syrup
– 1 teaspoon rice vinegar
– ½ teaspoon grated fresh ginger
– ¼ teaspoon chili flakes

Instructions

1. Cook the rice vermicelli according to the package directions.

2. Drain and rinse under cold water. Set aside.

3. Whisk together the peanut butter, warm water, soy sauce, lime juice, maple syrup, rice vinegar, ginger, and chili flakes.

4. If the sauce is too thick for dipping, whisk in another teaspoon of warm water at a time until smooth.

5. Fill a large shallow dish with warm water.

6. Place one rice-paper wrapper in the water for approximately 8–10 seconds, until flexible but not completely soft.

7. Remove it and lay it flat on a clean cutting board.

8. Place a small amount of vermicelli slightly below the center.

9. Add dragonfruit, cucumber, carrot, avocado, cabbage, mint, and cilantro.

10. Fold the bottom edge of the wrapper over the filling.

11. Fold both sides inward.

12. Roll tightly toward the top, just as you would roll a burrito.

13. Repeat with the remaining wrappers.

14. Cut each roll in half on a diagonal.

15. Serve immediately with the peanut-lime dipping sauce.

Chef’s Tip

Don’t overfill the wrappers. A smaller amount of filling produces tighter rolls and makes the dragonfruit visible through the translucent rice paper.