Spring is in the air and it has me craving light meals packed full of veggies. These Vegan Summer Rolls with Peanut Butter Sauce are one of my absolute favourite meals. The chewy rice paper wrappers are filled with crispy, fresh veggies and dipped in a creamy, slightly spicy peanut butter sauce. If you never made summer rolls at home, you are in for a real treat!
These Summer Rolls are healthy, vegan and gluten free. Not to mention quick and delicious!
If you never made summer rolls 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 you will need:
- Spring roll rice paper wrappers
- Carrots peeled and julienned
- Cucumber julienned
- Red pepper julienned
- Purple cabbage, sliced
- Mango peeled and sliced
- Avocado, sliced
- Fresh cilantro or basil
- Mixed baby lettuce
- Sesame seeds
Peanut butter sauce:
- Chunky peanut butter
- Soy sauce
- Sweet chili sauce
- Lime juice
- Ginger
- Garlic, minced
- Hot water
How to make this recipe:
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.
Enjoy!
If you like this recipe, I think you will love these:
Warming Noodle Soup with Red Curry and Bok Choy
Veggie Lettuce Wraps with Creamy Cashew Sauce
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Summer Rolls with Peanut Butter Sauce is the perfect light and fresh meal. The chewy rice paper wrappers are filled with crispy, fresh veggies and dipped in a creamy, slightly spicy peanut butter sauce. If you never made summer rolls at home, you are in for a real treat!
- 10 spring roll rice paper wrappers
- 2 carrots peeled and julienned
- 1 cucumber julienned
- ½ of a large red pepper julienned
- small pice purple cabbage, sliced
- 1 mango peeled and sliced
- 1 avocado sliced
- handful fresh cilantro or basil
- 2 handfulls mixed baby lettuce
- sesame seeds
- ½ cup chunky peanut butter
- 2 tablespoon soy sauce
- 2 tablespoon sweet chili sauce
- ½-1 tablespoon lime juice
- small pice of grated ginger (about ½ tbsp)
- 1 garlic clove, minced
- 3-4 tablespoon hot water
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Mix all the ingredinents together and slowly add water to deciered concintency. Set aside while preparing the summer rolls
-
Follow package insturktions for preparing the rice paper wrapper.
Dipping them in warm water, one at a time usually for about 15-20 seconds.
Immediately remove from the water and place flat onto a cutting board covered with a damp kitchen towl. 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.
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