The perfect summertime snack or appetizer, these fresh vegan summer rolls pair perfectly with this creamy sweet and salty Thai-style peanut sauce.  And, these are incredibly versatile so you can adapt the recipe to use ingredients you already have.

Year round I am always on the hunt for delicious, seasonal new meals and snacks.  In the summer raw food speaks to me.  There is something about these fresh vegan summer rolls on a hot day that works perfectly.  These vegan summer rolls are the perfect crisp and fresh snack or appetizer.  Because they are filled with fresh vegetables, they make a healthy and low-calorie snack.  I use this brand of Rice Paper , which contains about 30 calories per sheet.

Fresh Summer Rolls With Peanut-Ginger Sauce

2017-07-14 10:27:20

Serves 4

Write a review

Save Recipe

Print

Prep Time

15 min

Total Time

25 min

Prep Time

15 min

Total Time

25 min

Ingredients

1. For the rolls
2. 5 pieces rice paper
3. 2 medium carrots
4. 1/2 cucumber
5. 1/4 cup red cabbage
6. fresh greens(kale, spinach, lettuce, whatever you have works)
7. 1/2 bell pepper
8. 1/2 avocado
9. 2-3 strawberries
10. 1/8 cup steamed and shelled edamame
11. For the sauce
12. 3/4 cup powdered peanut butter( or regular peanut butter, just use less water)
13. 1/3 cup water
14. ½ teaspoons hot sauce(or more if you like it spicy)
15. ½ teaspoons maple syrup
16. ¼ teaspoon minced ginger
17. 1 Tablespoon tamari or soy sauce
18. 1 clove garlic
19. Optional Garnish
20. sesame seeds
21. peanuts
22. cilantro

Instructions

1. For the sauce
2. Put all ingredients in a blender, adding the water a little at a time until it reaches a thick consistency.
3. For the Rolls
4. Cut the carrots, cucumber, and pepper into matchsticks. Thinly slice the avocado, greens, strawberries, and cabbage.
5. To hydrate, heat up water in a shallow pan until it is hot but doesn't burn you and submerge rice papers until semi opaque, about 20 seconds OR run hot tap water over papers until semi opaque, about 30 seconds
6. To wrap lay soaked paper out on a plastic or ceramic plate or cutting board and put vegetables about 1/3 of the way up.
7. Roll papers tightly by pulling up the bottom edge and tucking the sides, like a burrito
8. Cut in half at an angle and garnish

Notes

1. Feel free to sub in any fresh vegetables you have on hand, such as sprouts, rice noodles, etc. This recipe is incredibly versatile

By Mikayla

Eco Child's Play https://ecochildsplay.com/