Description
These Hearty Veggie Rolls with Peanut Sauce are a refreshing and flavorful appetizer or light meal. Packed with fresh vegetables and served with a creamy peanut sauce, they are a perfect dish for a healthy and satisfying dining experience.
Ingredients
Scale
Rice Paper Rolls:
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles (optional)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 avocado, sliced
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2–4 tablespoons warm water (to thin)
Instructions
- Prepare the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, and garlic. Gradually add warm water to achieve desired consistency. Set aside.
- Assemble the Rolls: Submerge a rice paper wrapper in warm water for 10–15 seconds until pliable. Lay flat on a clean surface. Layer vermicelli noodles, carrots, bell pepper, cucumber, avocado, red cabbage, cilantro, and mint in the center of the wrapper. Fold in the sides, then roll tightly from the bottom up. Repeat with remaining wrappers and fillings.
- Serve: Serve the rolls immediately with the prepared peanut sauce for dipping.
Notes
- Best served fresh but can be refrigerated for up to 1 day.
- Add tofu or tempeh for extra protein.
- Herb variations: basil can be used instead of cilantro and mint.
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 160
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
