Name: Summer Rolls with Peanut Dipping Sauce (Vegan, Gluten-Free)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: rice paper wrappers; 1 medium cucumber, julienned; 1 red bell pepper, cut into thin strips; romaine lettuce leaves; tofu; avocado, sliced; red cabbage, shredded; ½ cup peanut butter (sub tahini or almond butter if allergic); 1 -2 tablespoon maple syrup; 3 tablespoon lime juice or rice wine vinegar; 2 tablespoon tamari; 1 clove garlic, minced; 1 tablespoon sesame oil; 2 -3 tablespoon water, to thin

AuthorHannah

[cooked-sharing]

Yields4 Servings

Prep Time15 minsTotal Time15 mins

rice paper wrappers

1 medium cucumber, julienned

1 red bell pepper, cut into thin strips

romaine lettuce leaves

tofu

avocado, sliced

red cabbage, shredded

Peanut Dipping Sauce

½ cup peanut butter (sub tahini or almond butter if allergic)

1 -2 tablespoon maple syrup

3 tablespoon lime juice or rice wine vinegar

2 tablespoon tamari

1 clove garlic, minced

1 tablespoon sesame oil

2 -3 tablespoon water, to thin

To make sauce, whisk all ingredients in a small bowl and use water to thin until it reaches a dipping consistency.

To assemble rolls, dip a sheet of rice paper into a bowl of warm water for about 2 seconds, until completely submerged. Remove immediately and lay on a separate (dry) surface. The paper will begin to soften.

Place fillings of choice on the bottom third of rice paper. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.

CategorySandwiches, Burgers, Wraps

Ingredients