Description
Dip these refreshing vegetarian summer rolls in a flavor-packed peanut sauce for the perfect appetizer or summer meal! No cooking involved, super easy to make, and ready in 15 minutes!
Ingredients
For the Vegetarian Summer Rolls:
- 12 rice paper wrappers
- 1 medium carrot, julienned
- 1 medium cucumber, julienned (seeds removed)
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 avocado, thinly sliced
- 1 medium golden beet, peeled and julienned
- 1 cup fresh spinach (or mixed greens)
For the Peanut Dipping Sauce:
- 1/4 cup gluten-free Hoisin Sauce
- 1 tablespoon gluten-free soy sauce (tamari sauce)
- 1 tablespoon peanut butter
- 1 tablespoon lime juice
- 1-2 tablespoons warm water
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon mixed sesame seeds (optional, for garnishing)
Instructions
- Dip Rice Paper Wrappers in Water: Fill a large shallow dish or bowl with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10-15 seconds until it softens. Be careful not to over-soak, as the wrapper can become too delicate to handle.
- Slice Veggies: Slice the vegetables long and thin (cut them as evenly thin and in the same length as possible), so it will be easier to wrap them in the rice papers.
- Place Veggies on Rice Paper: Lay the softened rice paper wrapper on a clean, damp surface (like a cutting board or kitchen towel). Place a small handful of spinach or mixed greens in the center, followed by a few strips of each vegetable.
- Fold & Assemble: Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll it up tightly, like a burrito. Repeat with the remaining wrappers and filling ingredients.
- Prepare Dipping Sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Gradually add warm water until the sauce reaches your desired consistency. Sprinkle with mixed sesame seeds for added texture.
- Serve and Enjoy: Arrange the rice paper rolls on a platter and serve with the hoisin dipping sauce on the side.
Notes
Rice Paper Wrappers: Dip the rice paper wrappers in water for only as long as necessary to soften them, then remove them from the bowl of water. If you leave them to soak for too long, the rice papers will be too soft and can easily tear.
Veggies: Make sure to slice the vegetables long and thin (cut them as evenly thin and in the same length as possible), so it will be easier to wrap them in the rice papers.
Hoisin Sauce: I used gluten-free Hoisin sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Hoisin sauce instead.
Soy Sauce: I used gluten-free soy sauce (tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. If you are allergic to soy, I recommend swapping the soy sauce for coconut aminos instead.
Peanut Butter: Peanut butter is a key ingredient for the flavor profile of the sauce. However, if you are allergic to peanut, you can easily use almond butter or cashew butter instead.
Lime Juice: Freshly squeezed lime juice is the best, but if you only have bottled lime juice, that will work well too.
Garlic and Ginger: Make sure to use fresh garlic and ginger because they add a beautiful flavor to the sauce.
- Prep Time: 15 mins
- Category: Main Dish
- Cuisine: Asian
