June and Ronald made this refreshing Peanut Summer Rolls in the South Arm Cooking Club for Seniors.  Ronald is new to the South Arm Cooking Club for Seniors.  June had to slow him down as he did his part like preparing the vegetables and sauce in a jiffy like an expert in the kitchen.

The Peanut Summer Rolls is a vegetarian dish.  It uses the translucent rice paper wrap as commonly found in Vietnamese cuisine.  It is very refreshing and fragrant with the use of herbs like cilantro, mint and basil.  Summer is the time to enjoy all the fresh vegetables and lettuces.

This recipe is adapted from Gourmet and it makes 4 rolls.

Ingredients

For Rolls:

• 2 tablespoons seasoned rice vinegar
• 2 tablespoons water
• 1 garlic cloves, smashed
• 1 teaspoon fish sauce
• 2/3 cup coarsely shredded carrot (2 medium), raw
• 4 (8-inch) rice paper rounds
• 2 red-leaf lettuce leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves

Optional Veggies:

• 1/2 cup shredded napa cabbage
• 1/3 cup coarsely shredded zucchini (1 small), raw
• 1/3 cup thinly sliced button mushrooms, raw
• 1/2 English cucumber, sliced into matchsticks

For Peanut Sauce:

• 1/3 cup finely chopped onion
• 2 small garlic cloves, minced
• 3/4 teaspoon dried hot red pepper flakes
• 2 teaspoons vegetable oil
• 1/3 cup water
• 2 tablespoons peanut butter
• 2 tablespoons hoisin sauce
• 2 teaspoons tomato paste or ketchup

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