Rather than just use rice noodles in the filling, I sliced up some napa cabbage from the CSA to bulk up the noodles and add even more veggies to the dish. The combination of fresh mint, basil and cilantro gives these rolls a ton of flavor, the bean sprouts and peanuts add some crunch, and the peanut dipping sauce takes them over the top. I like to give my peanut sauce a hefty squirt of sriracha for spice!
Basil Summer Rolls
12 rice paper rolls
1 oz. cellophane rice noodles
2 c. thinly sliced napa cabbage
1 c. fresh bean sprouts
1 large carrot, shredded
2 tbsp. fresh chopped mint
2 tbsp. fresh basil, julienne
2 tbsp. fresh chopped cilantro
1 tbsp. sesame oil
2 tbsp. chopped peanuts
2 tbsp. peanut dipping sauce (recipe follows)
peanut sauce (I quartered this)
3/4 c. creamy peanut butter
1/4 c. plus 2 tbsp. water
3 tbsp. hoisin sauce
2 tbsp. fresh lime juice
2 tbsp. soy sauce
1 tbsp. sugar
2 tsp. chile-garlic paste
1 garlic clove, pasted (I used 1 tsp. dried garlic)
1/2 tsp. sesame oil (omitted)
First, make the sauce by whisking together all ingredients.
Next, make rice noodles according to package, drain, roughly chop and toss in a large bowl with sesame oil.
Chill noodles, toss with remaining ingredients except rice paper rolls.
Dip rolls in warm water for 10 seconds, place on a cutting board, fill with 1/4 c. noodle mixture, roll.
Continue until you run out of rice paper wrappers or filling, it should be close!
Serve with dipping sauce and sriracha on the side.