When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. And why not? They are easy to eat with your hands, pack well and are versatile enough to keep everyone happy.
And for the rest of the meal, we tend to lean toward yet more finger food — chips, cookies, hopefully some fruit. In other words, gobs of carbs. But vegetables? Not so much.
Secret’s in the sauce
Conveniently, summer rolls can be made ahead of time, covered with damp paper towels and plastic wrap, and stored for up to four hours in the refrigerator. The damp towels keep the rolls from drying out and sticking to each other. And given their compactness, summer rolls also happen to travel well. You can layer them side-by-side in those plastic snap-tight containers, covered with the damp towels and wrap.
FRESH SUMMER ROLLS WITH SPICY PEANUT DIPPING SAUCE
Start to finish: 40 minutes
Makes 16 rolls
For the dipping sauce:
3/4 cup smooth unsalted natural peanut butter
1/2 cup hoisin sauce
2 to 3 tablespoons lime or lemon juice, or to taste
2 scallions, white and green parts, coarsely chopped
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil
Hot sauce, to taste
2 tablespoons water
For the rolls:
1 tablespoon rice vinegar
1/2 teaspoon sugar
Kosher salt
1 cup coarsely shredded carrots
1 cup shredded Napa cabbage
Sixteen 8-inch rice paper wrappers
1/2 medium jicama, cut into julienne strips (about 1 cup)
1 cup thinly sliced red bell pepper strips
1 cup blanched and thinly sliced snow peas
32 large fresh mint leaves
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