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
-
Prepare all your veggies and lay them out in rows for easy access.
-
Fill a shallow dish or large plate with warm water. Submerge one rice paper wrapper for about 10–15 seconds until soft and pliable.
-
Lay the softened wrapper on a clean surface. Layer with a small handful of cabbage, carrots, bell pepper, cucumber, greens, avocado, and herbs.
-
Fold the sides of the wrapper inward, then roll up tightly from the bottom, like a burrito. Repeat with remaining ingredients.
-
For the peanut sauce, whisk all sauce ingredients together in a bowl. Add water gradually until you reach your desired consistency.
-
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.