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Summer Rolls 3 Ways

Stella Star Ingredient: Peanut Sauce

Ingredients

  • Avocado Roll:
  • 10 rice paper rounds, 6-8 inches in diameter
  • 10 butter lettuce leaves
  • 1- ½ cups shredded red cabbage
  • Leaves from 1 bunch mint
  • Leaves from 1 bunch basil
  • 2 ripe haas avocado, thinly sliced
  • 2 carrots, coarsely shredded
  • ½ English cucumber, cut into strips
  • Radish Roll:
  • 10 rice paper rounds, 6-8 inches in diameter
  • 1 bunch watermelon radish, thinly sliced
  • 10 butter lettuce leaves
  • 2 cups alfalfa sprouts
  • Leaves from 1 bunch mint
  • Leaves from 1 bunch basil
  • 2 carrots, coarsely shredded
  • ½ English cucumber, cut into strips
  • Shrimp Summer Roll:
  • 10 rice paper rounds, 6-8 inches in diameter
  • 1 English Cucumber, thinly sliced
  • 10 butter lettuce leaves
  • 1 pound shrimp (16/20) fully peeled, cooked, and sliced in half
  • 2 cups softened rice vermicelli
  • Leaves from 1 bunch mint
  • Leaves from 1 bunch cilantro
  • For the sauce: *Stella Star Ingredient
  • 1/3 cup Peanut butter
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Sriracha

Steps

  1. For the avocado roll: Fill a shallow plate or pan with warm water. Soak 1 rice paper sheet at a time, by swirling for about 20 seconds. Lay on a flat surface. On the middle lower half, layer lettuce leaf, red cabbage, then arrange the basil and mint, top with a row each of carrot and cucumber. Towards the top half, spread a row of overlapping avocado slices. Fold the wrapper over the lower half ingredients, then fold over the sides, and continue rolling to wrap closed so the avocado is displayed on top.
  2. For the radish roll: Fill a shallow plate or pan with warm water. Soak 1 rice paper sheet at a time, by swirling for about 20 seconds. Lay on a flat surface. On the middle lower half, layer lettuce leaf, alfalfa sprouts, then arrange the basil and mint, top with a row each of carrot and cucumber. Towards the top half, spread a row of overlapping radish slices. Fold the wrapper over the lower half ingredients, then fold over the sides, and continue rolling to wrap closed so the avocado is displayed on top. Serve with the peanut chili sauce.
  3. For the shrimp roll: Fill a shallow plate or pan with warm water. Soak 1 rice paper sheet at a time, by swirling for about 20 seconds. Lay on a flat surface. On the middle lower half, layer lettuce, rice noodles, and cucumber. Towards the top half, spread 3 halves of shrimp in a row. In the middle, add mint and cilantro. Fold the wrapper over the lower half ingredients, then fold over the sides, and continue rolling to wrap closed. Combine sauce ingredients and serve for dipping.
  4. To make the sauce: Combine the peanut butter, chili sauce, soy sauce, lime juice, and sriracha in a bowl. Serve with the rolls.