Vegan Summer Rolls
These plant based rice paper rolls are light and refreshing. They are filled with fresh fruits and vegetables and served with a savory peanut sauce for dipping.
Servings: 4
Calories: 369kcal
Cost: $10
Ingredients
- 8 sheets rice paper
- 1 cup rice noodles cooked
- 1 cup lettuce shredded
- 1 cup carrots julienned
- 1 cup cucumber julienned
- 1 cup red cabbage shredded
- 1 cup cilantro
- ½ cup mango thinly sliced
Peanut Sauce
- ½ cup peanut butter
- ¼ cup soy sauce
- ½ tablespoon ginger freshly grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 tsp maple syrup
- ½ teaspoon crushed red pepper
- 3 tablespoon cool water
Instructions
- Wash and prep all ingredients as listed above.
- Mix all peanut sauce ingredients together and set aside.
- Fill a large bowl with water and dip one sheet of rice paper into the water until the entire sheet is wet. Remove from the water right away and gently dab off any excess water with a clean dish towel.
- Place the rice paper on a cutting board and fill place your desired fruits and veggies inside in the middle of the rice paper (see picture above).
- You'll then roll the rice paper up like a burrito. Start by taking the side closest to your body and pulling it over the mound of ingredients. Then tuck both the right and left side over. Finally continue to roll up the rice paper (again, picture wrapping up a burrito).
- Continue this process until you've filled and wrapped each summer roll, one at a time. Cut in half, dip into the peanut sauce, and enjoy!
Notes
The sauce can be stored in an airtight container in the fridge for up to 5 days.
The summer rolls can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 369kcal