Description
These Hearty Veggie Rolls with Peanut Sauce are fresh, vibrant, and packed with colorful vegetables wrapped in delicate rice paper. Perfect as a light lunch or appetizer, these rolls combine crunchy carrots, crisp cucumber, red bell pepper, creamy avocado, and fragrant herbs like cilantro and mint. Paired with a creamy, flavorful peanut dipping sauce, they offer a deliciously healthy and refreshing meal that is easy to prepare in just 20 minutes.
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 minced garlic
- 1-2 tbsp warm water (to thin the sauce)
Instructions
- Prepare the vegetables: Wash and julienne the cucumber and red bell pepper, shred the carrots, slice the avocado, and pick the fresh cilantro and mint leaves. If using rice noodles, make sure they are cooked, drained, and cooled.
- Make the peanut sauce: In a bowl, whisk together the peanut butter, soy sauce or tamari, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Slowly add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency.
- Soften the rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable but not too soggy. Lay it flat on a clean surface or plate.
- Assemble the rolls: On the softened rice paper, arrange a small handful of shredded carrots, julienned cucumber and bell pepper, a few slices of avocado, fresh cilantro and mint leaves, and rice noodles if using. Sprinkle sesame seeds if desired.
- Roll the wraps: Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll tightly toward the top to enclose the filling completely.
- Serve: Repeat the process with the remaining wrappers and filling. Serve the veggie rolls immediately with the peanut sauce on the side for dipping.
Notes
- You can customize the filling with other veggies like shredded cabbage or bean sprouts.
- For a gluten-free version, use tamari instead of soy sauce.
- Add cooked shrimp, tofu, or chicken for extra protein if desired.
- Rice paper wrappers dry out quickly; keep them covered with a damp towel while assembling.
- To store, wrap veggie rolls tightly in plastic wrap and refrigerate; consume within a day for best freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
