Vegan Summer Rolls with Peanut Butter Sauce

Spring is in the air and it has me craving light meals packed full of veggies. These Summer rolls are healthy, vegan and gluten free. They are loaded with fresh veggies, just like these vegetarian Veggie Lettuce Wraps with a creamy cashew sauce.

If you never made a vegan summer rolls recipe before, it might take you a few tries to get the filling ratio down. Start with less and then add on more filling if needed. If you fill them too much they can break apart when rolling or cutting. It took me a few tries to get it right the first time… You can do it!

The ingredients:

• Spring roll rice paper wrappers
• Carrots, peeled and thinly julienned
• Cucumber, julienned
• Red bell pepper, julienned
• Red (Purple) cabbage, shredded
• Mango, peeled and thinly sliced
• Avocado, thinly sliced
• Fresh cilantro or basil
• Mixed baby lettuce
• Sesame seeds

Peanut butter sauce:

• Peanut butter, Chunky or smooth
• Soy sauce
• Sweet chili sauce
• Lime juice
• Ginger
• Garlic, minced
• Hot water

See recipe card for quantities.

How to make summer rolls:

Peanut butter sauce:

Mix all the ingredinents together and slowly add water to deciered concintency. Set aside while preparing the summer rolls

Summer rolls:

Follow the package instructions for preparing the rice paper wrapper. Dipping them in warm water, one at a time usually for about 15-20 seconds. Immediately remove them from the water and place flat onto a cutting board covered with a damp kitchen towel.

Fill the rolls with the prepared veggies, start small and then add more. Do not overfill them or they will break when trying to roll them! 

Roll them tight, almost like rolling a burrito. Start by gently folding the bottom of the roll over the filling. Then, fold in the sides and roll to close. This can be kind of sticky and takes a little practice. Cut them in half and serve with the peanut sauce.

Storage  

For the made summer rolls, store them in an airtight container until the next day. For un assembled leftovers, store the filling, sauce and rice paper wraps in separate airtight containers. The filling and sauce in the fridge for up to 4 days and the rice paper can be stored in room temperature according to the package instructions. wraps and enjoy!