We are always looking for tasty new ways to eat more fresh veggies. These plant-based vegan Summer Rolls with a spicy peanut sauce are the perfect way to turn fresh vegetables into a satisfying meal and you can use whatever veggies you have on hand to make them your own! The spicy peanut dipping sauce adds a rich savory punch to keep you coming back for more.
Ingredients
Filling
red pepper and cucumber, cut very thin like matchsticks
shredded carrot
sliced avocado
extra firm tofu, cut into strips
sprouts
Dipping Sauce
2 tablespoons peanut butter
1 1/2 teaspoons tamari
2 teaspoons lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/4 cup of water
optional: 1/4 teaspoon cayenne or chili powder
rice paper wrappers
Instructions
- Fill a shallow dish that will fit the rice paper wraps with warm water.
- Set a rice paper wrap in the dish making sure the water goes over the top and let it sit for 10-15 seconds.
- Take the wrap out of the water and lay it flat on a cutting board.
- Start layering the vegetables on one side of the wrap about an inch from the edge, laying them all in the same direction about 3 inches long.
- Take the one inch edge and gently fold it over the veggies and start to roll forward slightly.
- Take the side edges and fold it over the roll towards the middle so that the ends are "tucked in".
- Continue rolling the roll forward pressing the rice paper to itself.Â
- Place the rolls on a plate making sure not to stack them on each other or they will stick together.
- Continue making rolls until you have used all of the veggies or you have the amount that you want to eat.
- Whisk sauce ingredients together.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
2 comments
These are a delicious, quick and easy favorite. I mixed Lo Mein noodles with the veggies too.
I made this for my family and the rolls and dipping sauce were a huge hit. My daughter really loved the peanut sauce (I made the standard one for my family and a very spicy one for myself). I went to make them again a day or so later and enlisted my my son, who became adept at making the rolls himself. My son would take his finished rolls and air fry them. I didn’t taste the air fried ones, but my son thought it makes them taste better – to each his own.