Description
These fresh and vibrant veggie rolls are packed with crunchy vegetables, creamy avocado, and fragrant herbs, all wrapped in delicate rice paper. Paired with a rich, nutty peanut dipping sauce, they make for a light yet satisfying appetizer or snack. Perfect for a healthy meal prep, summer gatherings, or a refreshing lunch!
Ingredients
Units
Scale
Veggie Rolls:
- 8 rice paper wrappers
- 1/2 cup shredded red cabbage
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 avocado, sliced
- Fresh mint and cilantro leaves
Peanut Dipping Sauce:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
- Water (as needed to thin)
Instructions
- Prepare the Ingredients:
- Wash and cut all vegetables. Arrange them on a plate for easy assembly.
- Assemble the Veggie Rolls:
- Fill a shallow dish with warm water. Dip a rice paper wrapper for about 10 seconds until it softens.
- Lay the wrapper flat on a clean surface.
- Place a small portion of red cabbage, carrot, cucumber, avocado, mint, and cilantro in the center.
- Fold the sides over and roll tightly, like a burrito. Repeat with the remaining wrappers.
- Make the Peanut Sauce:
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and maple syrup.
- Add water, a little at a time, until the sauce reaches your desired consistency.
- Serve:
- Arrange the veggie rolls on a platter.
- Serve with the peanut dipping sauce.
Notes
- You can add cooked tofu, shrimp, or vermicelli noodles for extra protein.
- Store in an airtight container in the fridge for up to a day, but they’re best enjoyed fresh!
- If rice paper sticks, lightly dampen your hands to handle it more easily.
Nutrition
- Serving Size: 2 rolls
- Calories: ~200 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg