Vegetable Summer Rolls
These Vegetable Summer Rolls are great for when you'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.
Ingredients
Rolls
- ½ medium cucumber - cut into matchsticks or julienned
- 1 small/medium carrot - cut into matchsticks or julienned
- 1 1 medium/large avocado - sliced
- handful of basil
- ¾ cup sprouts or microgreens of choice
- ¾ cup baby arugula - coarsely chopped
- 6 rice paper wrappers
Peanut Sauce
- ¼ - ⅓ cup natural peanut butter* - (exact amount will depend on the thickness of your peanut butter)
- 1.5 tablespoon pure maple syrup
- 1 tablespoon tamari
- ½ tablespoon lime juice
- ¼ cup water
Instructions
- Make your Peanut Sauce: Add maple syrup, tamari, lime juice, water, and ¼ 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 tablespoon 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 ¼ 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'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.
Assemble your rolls: (*You're only assembling one roll at a time - complete these assembly steps for the first roll before moving onto the next one!*)
- 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'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!
Notes
*Natural peanut butter: ideally you want to use peanut butter with no added sugar so things don't get too sweet - look for a brand that lists "dry roasted peanuts" as the only ingredient! (If you do have to use sweetened peanut butter, you may want to leave out the maple syrup to tone down the sweetness).
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