Veggie Summer Rolls
The first time I had them was in a small hole-in-the-wall Vietnamese restaurant in downtown Toronto. You would easily walk by it without even noticing it was there. It has since been torn down and it is SUCH A SHAME!
Back when it existed, I ordered these rolls, not really knowing what I was getting into but my friends that were with me INSISTED I try them. And then the obsession began.
They were sweet with fresh mango, crunchy with carrots and full of soft and cold vermicelli noodles. A couple of them had perfectly poached shrimp and what seemed like a just-plucked-from-the-garden thai basil leaf. All wrapped like a present in a rice roll.
And then there was the sauce. OH MY GOODNESS.
It was sweet and spicy, full of some sort of vinegar and chili flakes. Oh man, I could drink it.
And I left Toronto for seven years and now it’s gone. Single tear.
So now I just make my own…and you know what? They’re nothing like those ones…but they are delicious!!
Here is my version. You can change it up with more veggies you like and omit ones you don’t…trust me-they’ll turn out awesome!
- 8-10 rice wraps
- brown rice vermicelli noodles
- zucchini, julienned
- carrots, julienned
- kale, chopped
- 2 tbsp. all natural peanut butter
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. honey
- juice from one lime
- 1 tsp sriracha