Summer Rolls With Spicy Peanut Sauce

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Servings: people

Calories: 103kcal

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.

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

Chefs Knife

Ingredients

Filling

1 red bell pepper cut very thin like matchsticks
1 cucumber
1 carrot shredded
1 avocado sliced
1 tofu extra firm, cut into strips
sprouts

Dipping Sauce

2 tablespoons peanut butter
1 ½ teaspoons tamari
2 teaspoons lime juice
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
¼ cup water
¼ teaspoon chili powder optional
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.
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.

Scan To Watch The Video!

Nutrition