Fresh salad rolls are a perfect lunch or snack during hot months. Pick your own filling and dip these summer rolls into homemade peanut sauce. Look for rice paper sheets at your local Southeast Asian grocery store.
- 6 circular rice paper sheets
- Filling Options:
- 2 carrots, julienned
- 1/2 cucumber, julienned
- 1/2 pepper, julienned
- 1/4 cabbage, thinly sliced
- A handful of sprouts
- Leafy greens: kale, romaine, spinach
- Herbs: cilantro, mint, Thai basil
- Green onions, chopped
- Organic tempeh or tofu
- Peanut Sauce:
- 2 garlic cloves, peeled
- 1/4-1 tsp red chili pepper
- 4 Tbsp water
- 5 Tbsp peanut butter
- 2 1/2 Tbsp rice wine vinegar or apple cider vinegar
- 1 1/2 Tbsp gluten-free soy or tamari
- 2 tsp agave syrup
Fill a shallow bowl with warm water. And line a cookie sheet with saran wrap.
Dip 1 rice paper sheet in water. Make sure to get the full rice paper wet and keep submerged until just soft.
Lay rice paper on a flat surface and fill center with desired ingredients.
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.
Repeat steps 2-4 for the rest of the rice paper.
If not using immediately, cover with saran wrap tightly to avoid rice paper drying out.
Store in fridge for up to 2 hours.
Serve with peanut sauce for dipping.
In a blender or food processor, combine garlic, red chili pepper and water. Blend until pureed.
Add remaining ingredients. Blend until smooth. Taste and adjust seasoning as needed.