Fast and Healthy day 12: Vegetarian Summer Rolls

I LOOOOOOOVE these. They take a little time but they are really fresh and beautiful tasting, and truly you can fill them with whatever you like. This is one of my favorites, and following are two of my favorite dipping sauces. You can also experiment with other combinations like Chicken and Mango or Shrimp and mint.  Make your sauce yourself people!!! Save yourself from excess salt and preservatives, and p.s. they are really good.

Vegetarian Summer Rolls

• 

• 1 Package (4 oz.) Rice noodles
• 8-inch spring roll wrappers
• Fresh chives (optional)

For the Filling

• 1 avocado, thinly sliced
• 1/2 cup fresh basil leaves
• 1 medium carrot, cut into matchsticks (1 1/2 cups)
• 1 small cucumber, cut into matchsticks (3/4 cup)

Directions

1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
2. Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
3. Fold bottom of wrapper tightly over fillings.
4. Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Creamy Peanut Dipping Sauce
1/2 cup natural creamy peanut butter
1/2 cup warm water
1/4 cup fresh lime juice
1 tablespoon soy sauce
4 tbsp sugar

Whisk all ingredients together and enjoy.

Spicy Hoisin Dipping Sauce
1/2 cup Hoisin Sauce
3 tbsp chili sauce
2 tsp white vinegar
1/4 cup water

Whisk all ingredients together and enjoy.