Fresh Vegetable Rolls with Peanut Sauce
These fresh, colorful vegetable rolls are packed with crunchy veggies and wrapped in rice paper, served with a rich, creamy peanut dipping sauce. Perfect for a light meal, appetizer, or snack — naturally gluten-free and vegan!
Ingredients
- For the Vegetable Rolls:
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced red bell pepper
- 1 cup shredded purple cabbage
- 1 avocado thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/2 cup cooked vermicelli rice noodles optional
- For the Peanut Sauce:
- 1/4 cup creamy natural peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon lime juice
- 1-2 tablespoons warm water to thin sauce
- 1 teaspoon grated ginger optional for extra flavor
Instructions
- Make the Peanut Sauce:
- In a small bowl, whisk together peanut butter, tamari, maple syrup, lime juice, and grated ginger.
- Add warm water 1 tablespoon at a time until the sauce reaches a smooth, pourable consistency.
- Set aside.
- Assemble the Rolls:
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper into the water for about 10 seconds until soft and pliable.
- Lay the wrapper flat on a clean surface.
- Place a small handful of each vegetable, avocado, herbs, and optional noodles in the center.
- Fold the sides inward, then roll tightly like a burrito.
- Repeat with remaining wrappers and fillings.
- Serve:
- Slice rolls in half if desired.
- Serve immediately with peanut dipping sauce.
Notes
Feel free to swap in seasonal vegetables like zucchini, spinach, or sprouts.
Add tofu or tempeh strips for extra plant-based protein.
Rolls are best eaten fresh but can be wrapped and stored for a few hours.
Nutrition (per roll with sauce):
Calories: 120
Fat: 5g
Carbohydrates: 15g
Fiber: 3g
Protein: 4g