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Detox Rainbow Roll-Ups with Peanut Sauce

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  • Author: clara
  • Total Time: 20 minutes
  • Yield: 8–10 roll-ups (serves 2–3)
  • Category: Appetizer, Lunch
  • Method: No-Cook
  • Cuisine: Asian-Inspired

Description

These fresh, colorful veggie roll-ups are packed with crunchy raw vegetables and served with a rich, creamy peanut sauce. Wrapped in rice paper, they make a light, healthy, and satisfying lunch or snack that’s naturally vegan and gluten-free.


Ingredients

For the Roll-Ups:

  • 8-10 rice paper wrappers

  • 1 cup red cabbage, thinly sliced

  • 1 cup carrots, julienned

  • 1 bell pepper (any color), thinly sliced

  • 1 cucumber, julienned

  • 1 cup mixed greens or baby spinach

  • 1/2 avocado, sliced

  • Fresh herbs (mint, basil, or cilantro – optional)

For the Peanut Sauce:

  • 1/4 cup natural peanut butter

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon maple syrup or honey

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 garlic clove, minced

  • 1-2 tablespoons water (to thin as needed)


Instructions

  1. Prepare all your veggies and lay them out in rows for easy access.

  2. Fill a shallow dish or large plate with warm water. Submerge one rice paper wrapper for about 10–15 seconds until soft and pliable.

  3. Lay the softened wrapper on a clean surface. Layer with a small handful of cabbage, carrots, bell pepper, cucumber, greens, avocado, and herbs.

  4. Fold the sides of the wrapper inward, then roll up tightly from the bottom, like a burrito. Repeat with remaining ingredients.

  5. For the peanut sauce, whisk all sauce ingredients together in a bowl. Add water gradually until you reach your desired consistency.

  6. Serve roll-ups fresh with the peanut dipping sauce.


Notes

  • Best served fresh, but leftovers can be stored in the fridge wrapped in damp paper towels and sealed in an airtight container.

  • Swap in other veggies like shredded beets or sprouts for variety.

  • For extra protein, add tofu, tempeh, or cooked shrimp.