Description
Hearty Veggie Rolls with Peanut Sauce are light, fresh, and bursting with vibrant flavors. These Vietnamese-inspired spring rolls feature crunchy vegetables, creamy avocado, and fragrant herbs wrapped in delicate rice paper, served with a creamy, tangy peanut dipping sauce. Perfect as a healthy appetizer or light meal, these rolls are quick to assemble and naturally gluten-free, making them ideal for a wholesome snack or party platter.
Ingredients
Scale
Veggie Rolls
- 8-10 rice paper wrappers
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1 avocado, sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- ½ cup cooked rice noodles (optional)
- 1 tbsp sesame seeds (optional)
Peanut Sauce
- ¼ cup smooth peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp garlic, minced
- 1-2 tbsp warm water (to thin the sauce)
Instructions
- Prepare the peanut sauce: In a small bowl, mix together the peanut butter, soy sauce or tamari, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Gradually whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Set aside.
- Prepare the vegetables and herbs: Wash and julienne the cucumber and red bell pepper. Shred the carrots and slice the avocado. Rinse and pat dry the fresh cilantro and mint leaves. If using rice noodles, ensure they are cooked, drained, and cooled.
- Soften the rice paper wrappers: Fill a large shallow dish or plate with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds until pliable but not too soft to prevent tearing. Carefully lift it out and lay it flat on a clean surface or a damp tea towel.
- Assemble the rolls: Near the bottom edge of the softened rice paper, layer a small handful of shredded carrots, julienned cucumber, red bell pepper, a few slices of avocado, fresh cilantro and mint leaves, and if using, a small portion of rice noodles. Sprinkle sesame seeds over if desired.
- Roll the wraps: Fold the sides of the rice paper over the filling, then tightly roll from the bottom to the top, enveloping the ingredients securely. Repeat the process with the remaining wrappers and fillings.
- Serve: Arrange the veggie rolls on a platter and serve immediately with the prepared peanut dipping sauce. These rolls are best enjoyed fresh to maintain their crisp texture and vibrant flavors.
Notes
- To make the rolls gluten-free, use tamari instead of regular soy sauce in the peanut sauce.
- Rice paper wrappers become brittle when dry; work quickly and keep any unused wrappers covered with a damp towel.
- Feel free to customize the filling by adding other fresh herbs like basil or other crunchy vegetables like bean sprouts.
- If not serving immediately, cover the assembled rolls with plastic wrap and refrigerate for up to 2 hours to prevent drying out.
- The peanut sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
