Asian Summer Rolls

Name: Asian Summer Rolls
Yield: 1.0
Ingredients: 8.0 Rounds Rice; 8.0 Large Boston Or Bibb Lettuce Leaves; 0.5 cup Coarsely Shredded Carrot; 1.0 cup Fresh Mung Bean Sprouts; 16.0 Large Mint Leaves Dry; 0.5 cup Fresh Coriander Leaves Spicy Peanut Sauce; 1.0 tablespoon Vegetable Oil; 2.0 Garlic; 0.25 teaspoon Hot Chili Paste Or Red Pepper Flakes; Taste; 1.0 tablespoon Tomato Paste; 3.0 tablespoon Creamy Peanut Butter; 3.0 tablespoon Hoisin Sauce; 0.5 teaspoon Sugar; 0.75 cup Water; 2.0 tablespoon Chopped Roasted Peanuts

Asian Summer Rolls — a community recipe on Potlikkr.

🍽 Serves 1.0

🍽️

Ingredients

8.0 Rounds Rice
8.0 Large Boston Or Bibb Lettuce Leaves
0.5 cup Coarsely Shredded Carrot
1.0 cup Fresh Mung Bean Sprouts

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Method (preview)

1
Soak the rice vermicelli in warm water to cover for 15 to 20 minutes
2
and drain. In a large pot of boiling water cook the noodles for 2

minutes or until al dente, stirring to separate the strands. Drain,

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