Vietnamese Rice Paper Rolls with Hoisin-Peanut Dipping Sauce

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These summer rolls are gluten-free and a perfect dish on a warm day!

1 package (about 20) round rice paper
1 head romaine lettuce, torn into pieces
1 red capsicum, cut into thin strips
1 carrot, cut into thin strips
1 cucumber, cut into thin strips
1 mango, cut into thin strips
1 avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)

Hoisin-Peanut Dipping Sauce:
1 teaspoon sesame oil
1 clove garlic, minced
¼ cup light coconut milk
¼ cup peanut butter
¼ cup hoisin sauce
2 Tablespoons rice vinegar
1 teaspoon Sriracha (Asian chili sauce), more or less, to taste

Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in warm water until it becomes soft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, red pepper, carrot, cucumber, mango, avocado.

Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.

For the sauce:
Place a small pan over medium heat. When hot, add the sesame oil and garlic and cook, stirring, just until the garlic softens. Add the coconut milk and cook until it just begins to simmer. Add the remaining ingredients all at once and whisk to combine. Heat, stirring frequently, just until the sauce begins to simmer. Remove from heat and allow to cool before using.

Serve rolls immediately with Hoisin-Peanut Dipping Sauce.


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