Supper Swap Girls: Stephanie Burnett and Kim Eades
Ingredients
6 Rice Paper Circles
8 leaves of Lettuce or Spinach
2 Carrots
3 T of Chili Sauce
1/2 Cucumber
1/2 Red or Yellow Bell Pepper
Bottom of a peanut butter jar (or 3 T)
1 teaspoon Sesame Oil
1 T Rice Wine Vinegar
Instructions
You will need a pan with 2 inches of room temperature tap water. Do not be intimidated by the rice paper circle. They are easy to use. Swish one circle in the water for 5 seconds. Flip it over and swish on the other side for 5 seconds. Pull it out and place onto your silpat mat or a piece of wax paper.
Place a lettuce leaf in the middle. Top with a thinly sliced carrot, cuke and pepper. Top with a bit of chili sauce. Fold over the two sides of the rice paper circle which is now soft and pliable. Begin to roll away from yourself. Place on a plate and chill in fridge for 2 hours or up to overnight.
If you have an almost empty peanut butter jar, this is your time to use it. Add 1 teaspoon of sesame oil and 1 tablespoon of rice wine vinegar. Screw on the lid and shake the fool out of it. Pour into a small bowl and dip your summer roll into it! Enjoy
