vegetable summer rolls

These healthy vegetable summer rolls with a peanut dipping sauce can be turned into a refreshing snack, light meal, or even a beautiful party appetizer. Summer rolls are a fun way to eat what is otherwise basically a salad, and of course, the peanut sauce is the star of the show. 

Healthy Vegetable Summer Rolls with Peanut Dipping Sauce

Vietnamese spring roll wrappers

baby butter lettuce

purple cabbage

carrots

red bell pepper, julienned

cucumber,

basil

mint

peanut butter

coconut aminos

honey

½ teaspoon pure sesame oil

lime, juiced

chili garlic sauce

water

To make the dipping sauce, combine all of the ingredients in a small bowl and whisk to combine, saving the water for last. You may need to add more water if you would like a thinner consistency (it will thicken up once chilled).

To make the rolls, fill a square baking dish with warm water. Soak one rice paper sheet in the water for about 15 seconds, until beginning to soften, but not gummy. Place the sheet on a wood cutting board or surface, leaving the end hanging over the board. Add the fillings of your choice, being careful not to overstuff, leaving ½” space between the edge of the sheet and the fillings. I recommend placing 2 to 3 baby butter lettuce leaves down first, then layer in this order: cucumber, bell pepper, shredded carrots, shredded cabbage, green onion, basil and mint leaves. Fold in the sides and roll the rice paper and the fillings as you would a burrito, making sure the ingredients are tightly packed as you roll. Move it to the side and soak a second rice paper sheet. Repeat the rolling process to secure the fillings and reinforce the first rice paper sheet.

Repeat this process until all of the fillings have been used and the number of desired rolls has been reached. Cut the rolls in half with a dry, clean knife and serve with the peanut dipping sauce.

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These Vegetable Summer Rolls are great for when you&#39;re craving something fresh and delicious! Relatively easy to make, super versatile, and of course completely vegan! These make a great appetizer, snack, or a light meal. *Note that From Start to Finish is an estimate that assumes about 15 minutes to chop your veggies, and then 30 minutes to complete the recipe directions.

Vegetable Summer Rolls

cucumber

carrot

medium/large avocado (sliced)

sprouts

baby arugula (coarsely chopped)

rice paper wrappers

peanut

maple syrup

Tbsp tamari

Tbsp lime juice

Make your Peanut Sauce: Add maple syrup, tamari, lime juice, water, and 1/4 cup of peanut butter to a blender. Blend until very smooth. If your dipping sauce seems very thin, go ahead and add more peanut butter, 1 Tbsp at a time, until desired consistency is reached (weather or not you have to do this depends on the thickness of your peanut butter). I usually end up using 1/4 cup plus an extra Tbsp.

Prepare to assemble your rolls: Fill a shallow dish that is at least as big as your rice paper wrappers with room temp or slightly warm water. You&#39;ll want to build one roll at a time, start to finish, before moving onto the next roll. Make sure you have a flat surface nearby the water to assemble your rolls on (I like to do this on a slightly damp cutting board), and all of your veggies close by to grab.

Prepare your rice paper: for each roll, take one piece of rice paper and slide it into the water. Make sure all parts of the rice paper get wet, and allow to sit in the water for about 5 seconds. Remove and set on the surface that you will be assembling your roll on. Right now the rice paper should feel moistened but still slightly firm.

Add in your veggies: add your veggies to the wrapper in a little pile. In order to be able to wrap this in the next step, you want your pile of veggies to be slightly closer to the bottom of the rice paper than the top, and you want room on the right and left sides. I like to make my pile by lying down 2 slices of avocado and setting a small stack of cucumber and carrot right next to that, and then placing a couple leaves of basil on top of the avocado, followed by a small stack of sprouts and baby arugula.

Wrap your rolls: by now the rice paper should be more pliable. fold the bottom part of your rice paper wrapper up and over the pile of veggies. Give it a roll upwards as you tug the veggies down closer to you (making a tighter roll). After one full roll, fold in the extra wrapper on either side, and continue rolling until you&#39;ve used the whole wrapper.  Continue with these assembly steps for each roll. You should be able to make around 6.

Serve with the Peanut Sauce and enjoy!

Assemble your rolls:  (*You&#39;re only assembling one roll at a time - complete these assembly steps for the first roll before moving onto the next one!*)

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Top 2 vegetable summer rolls recipes from across the web

The most viewed vegetable summer rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetable Summer Rolls

The most viewed vegetable summer rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine