Vegetable Rolls with Peanut Sauce
Fresh, crunchy vegetable rolls served with a rich and creamy peanut dipping sauce. A vibrant, plant-based dish perfect for a light lunch, snack, or appetizer!
Ingredients
- For the vegetable rolls:
- - 6 rice paper wrappers
- - 1 large carrot julienned
- - 1 cucumber julienned
- - 1 red bell pepper thinly sliced
- - 1 cup shredded red cabbage
- - 1/2 avocado sliced
- - 1/2 cup fresh mint leaves
- - 1/2 cup fresh cilantro or basil
- - Optional: vermicelli rice noodles cooked and cooled
- For the peanut sauce:
- - 1/4 cup natural peanut butter
- - 2 tbsp soy sauce or tamari
- - 1 tbsp rice vinegar or lime juice
- - 1 tbsp maple syrup or honey
- - 1 tsp sesame oil
- - 1–2 tbsp warm water to thin
- - Optional: 1 tsp grated fresh ginger or chili flakes
Instructions
- Prepare Vegetables
- Wash and cut all vegetables into thin strips or matchsticks. Cook and cool noodles if using.
- Make the Peanut Sauce
- In a small bowl, whisk together all peanut sauce ingredients. Add warm water to thin until desired consistency is reached.
- Assemble the Rolls
- Dip one rice paper wrapper in warm water for 10–15 seconds until soft. Lay it flat on a clean surface. Arrange a small amount of each vegetable, avocado, herbs, and noodles (if using) in the center.
- Roll Tightly
- Fold the bottom over the filling, fold in the sides, and roll tightly like a burrito. Repeat with remaining wrappers.
- Serve
- Slice rolls in half if desired. Serve with the peanut dipping sauce.
- prep_time: PT20M
- cook_time: PT0M
- total_time: PT20M
- servings: 3–4
Notes
nutrition:
calories: ~150 (per 2 rolls with sauce)
carbohydrates: ~18g
protein: ~5g
fat: ~7g
fiber: ~3g
sugar: ~4g notes:
- Use any crisp veggies you have on hand like lettuce, sprouts, or zucchini.
- For a nut-free option, use sunflower seed butter instead of peanut butter.
- The peanut sauce keeps in the fridge for up to 5 days.
calories: ~150 (per 2 rolls with sauce)
carbohydrates: ~18g
protein: ~5g
fat: ~7g
fiber: ~3g
sugar: ~4g notes:
- Use any crisp veggies you have on hand like lettuce, sprouts, or zucchini.
- For a nut-free option, use sunflower seed butter instead of peanut butter.
- The peanut sauce keeps in the fridge for up to 5 days.