Two years later, we’re bringing back the viral summer roll that took the internet by storm. Originally created by Maayan of @Ma’ayan | itsvegansis and viewed over 40 million times, this giant summer roll quickly became a favorite for so many of you. We first made it together exactly two years ago when we met for the very first time, and today we reunited to recreate it and share an even better version (if that’s even possible). Fresh, colorful, crunchy, and packed with flavor, this is the ultimate summer meal. INGREDIENTS For 2 giant summer rolls: • 6 rice paper sheets • 2 large iceberg or romaine lettuce leaves • 1 cucumber, julienned • 1 carrot, julienned • ⅛ head red cabbage, shredded • 1 red bell pepper, thinly sliced • 1 avocado, sliced • Small bunch cilantro • Small bunch mint For the peanut sauce: • ⅓ cup peanut butter • 2 tbsp soy sauce (or tamari for a gluten-free option) • 2 tbsp rice vinegar • 1 tbsp sesame oil • Juice from 1–2 limes DIRECTIONS Prepare the sauce first so the summer rolls can be served fresh. Combine the peanut butter, soy sauce, rice vinegar, sesame oil, and lime juice in a bowl. Mix well and set aside. Julienne the cucumber and carrot, shred the cabbage, and thinly slice the bell pepper and avocado. Dip 3 rice paper sheets in cold water for about 10 seconds and overlap them in the center on your work surface. Work quickly to prevent tearing. Place a lettuce leaf in the center and layer with the vegetables, avocado, cilantro, and mint. Fold the bottom edge toward the center, then fold in the sides and roll tightly like a burrito. If needed, wrap with an additional rice paper sheet to fully seal. Repeat to make the second giant summer roll. Serve immediately with the creamy peanut sauce and enjoy! #sivanskitchen #Summer #summerroll #fresh #easy - @sivanskitchen