Summer Rolls

These are the best summer rolls I've made. They were so fresh and flavorful and crunchy. I did use this and this for inspiration and sort of merged them. Yum!

Makes 8 summer rolls

Ingredients:

1/2 lb shiitake mushrooms, sliced

1/2 tsp grated ginger

1 garlic clove, minced

1 tbsp canola or vegetable oil

2 carrots, peeled and shredded 

1/2 cucumber, cut into matchsticks

Snap peas

3 scallions, cut into matchsticks

1 handful cilantro, chopped

1 handful mint leaves

Red leaf lettuce, ripped into pieces

Handful of peanuts, roughly chopped

8 rice paper rounds

Dipping Sauce

1/2 tbsp vegetable oil 

1 small shallot, minced

1 clove garlic, minced

1 tbsp creamy peanut butter

3 tbsp water

1 tsp chile garlic paste

1 tsp sriracha 

1 tsp soy sauce

2 tsp rice wine vinegar 

1/2 tsp sesame oil

Juice of 1/2 a lime

1/2 tbsp brown sugar

Directions:

Heat 1 tbsp vegetable/canola oil in a non-stick skillet. Sauté mushrooms until soft. 

Add ginger and garlic and season with salt. Sauté 1-2 minutes. 

Let them cool while you make the sauce. 

Heat oil in a small sauce pot. 

Add shallots and sauté until soft. Add garlic and sauté 1 minute. 

Add remaining ingredients, turn off heat, and season to taste. Add more water if it's too thick. Let cool. 

Prepare all of the ingredients. Warm up some water so it's hot but you can still put your fingers in it. One at a time, soften a sheet of rice paper in the warm water. Put a piece of lettuce on half of the paper, top with mushrooms, carrots, cucumber, scallions, snap peas, and a sprinkling of peanuts. Fold over first half, tuck in the sides. Add cilantro and mint and finish rolling it up. 

Store them with damp paper towel until you're ready to eat them. Serve with the dipping sauce.