Spring roll wrappers (aka rice paper) made from rice flour and water and sometimes tapioca flour are perfect for warm weather sandwiches (and gluten-free). Light and airy, rolled around all kinds of fresh ingredients, they can be as packed as you like. Inspired by the current July/August issue of Everyday Food magazine, today we had rolled sandwiches. I brought in the fixings and Monty made the sandwiches. She even turned the tables and made some for me! Last time I made a rolled sandwich for Monty and Shavon, and this time Monty did the honors.
The fillings are flexible, we used shredded cooked chicken, cooked wax beans, carrot, red bell pepper, mung bean noodles, cilantro, and shiso leaves ( a citrusy member of the mint family)-enough to pick and choose and fill as you like. Of course you'll need a dipping sauce-below is one of my favorites.
Spicy Peanut Sauce
Makes about 1/2 cup
2 tablespoons natural peanut butter
2 tablespoons fresh lime juice
1 tablespoons plus 1 teaspoon water
1 tablespoon chile sauce
1 teaspoon honey
coarse salt, optional
In a small bowl, whisk together peanut butter and lime juice until well combined. Whisk in water, chile sauce, and honey and season with salt if desired.