Veggie Rolls with Peanut Sauce
Fresh and vibrant veggie rolls served with a creamy peanut sauce. A healthy and delicious appetizer or light meal.
Equipment
- 1 Large Bowl
- 1 Cutting board
- 1 Sharp Knife
- 1 Shallow Dish For soaking rice paper
Ingredients
For the Veggie Rolls:
- 8 sheets rice paper
- 1 cup shredded carrots
- 1 cup shredded cucumber
- 1 cup bean sprouts
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.5 cup cooked rice noodles (vermicelli)
For the Peanut Sauce:
- 0.25 cup peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons warm water (to adjust consistency) to adjust consistency
- red pepper flakes (optional) Pinch of
Instructions
- Wash and shred the carrots and cucumber. Rinse the bean sprouts. Chop the mint and cilantro leaves. Cook the rice noodles according to package directions.
- In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Add a pinch of red pepper flakes if desired.
- Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable. Be careful not to oversoak it.
- Lay the softened rice paper on a flat surface. Place a small amount of carrots, cucumber, bean sprouts, rice noodles, mint, and cilantro in the center of the rice paper.
- Fold the sides of the rice paper over the filling, then tightly roll from the bottom up, like a burrito.
- Repeat with the remaining rice paper and filling ingredients. Serve the veggie rolls immediately with the peanut sauce for dipping.
Notes
For a protein boost, add cooked shrimp or tofu to the rolls. You can also add other vegetables like bell peppers or avocado.