Summer Rolls with Peanut Sauce

  Prep Time: 10 Minutes   |   Total Time: 20 Minutes

Fresh Salad Rolls are a perfect lunch or snack during hot months. Pick your own filling and dip fresh rolls into homemade peanut sauce. Look for rice paper sheets at your local Southeast Asian grocery store.

Ingredients – Makes Six Rolls

• 6 circular rice paper sheets

Filling Options (Choose your own)

• 2 carrots, julienned
• ½ cucumber, julienned
• ½ pepper, julienned
• ¼ cabbage, thinly sliced
• Sprouts
• Leafy greens: kale, romaine, spinach
• Herbs: cilantro, mint, Thai basil
• Green onions, chopped
• Organic empeh or tofu

Peanut Sauce

• 2 garlic cloves, peeled
• ¼-1 tsp red chili pepper
• 4 Tbsp water
• 5 Tbsp peanut butter
• 2 ½ Tbsp rice wine vinegar or apple cider vinegar
• 1 ½ Tbsp gluten-free soy or tamari
• 2 tsp agave syrup

Instructions

Wraps

1. Fill a shallow bowl with warm water. And line a cookie sheet with saran wrap.
2. Dip 1 rice paper sheet in water. Make sure to get the full rice paper wet and keep submerged until just soft.
3. Lay rice paper on a flat surface and fill center with desired ingredients.
4. Fold the bottom half of rice paper over filling. Fold in both sides tightly. Pressing firmly roll the entire roll to close. Place seam down on lined cookie sheet.
5. Repeat steps 2-4 for the rest of the rice paper.
6. If not using immediately, cover with saran wrap tightly to avoid rice paper drying out.
7. Store in fridge for up to 2 hours.
8. Serve with peanut sauce for dipping. 

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