Rice Paper Vegetable Rolls with Peanut Dipping Sauce (Vegan, Gluten-Free, Peanut-Free Option)


Rice Paper Vegetable Rolls with Peanut Dipping Sauce Vegan Gluten Free

Welcome to my first recipe post with Social by Nature! 🎉 Some of you may know me from my previous plant-based food blog. Since I took that blog away from you, I'm hoping I can make up for it by continuing to share the occasional wholesome, plant-based recipes here for you to enjoy. Now let's get to it!

Let me introduce you to one of my favourite meals. I love this recipe because it's dippable (who doesn't love a good dip?!), it's customizable and it's a fun way to bump up your raw veg intake. Oh, and the sauce is to die for. It's creamy, bursting of flavour, and adds a really satisfying element to this dish that's light and fresh. I've made this dip with both peanut butter and almond butter, and both are incredible! So, if you're intolerant to peanuts, have no fear. There's an option that's just as good for you, too.

So what are you waiting for?! It's sweet, it's savoury, it's comforting, it's healthy, it's pretty to look at. What more could you ask for in a recipe?

Let me know if you end up trying it out in the comments below!

INGREDIENTS

Makes 16-20 rolls

Vegetable Rolls:

8-10 sheets of rice paper

1/2 C each of julienned bell pepper, purple cabbage, carrots, cucumber

1 avocado, sliced

1 C extra firm organic tofu, sliced into small rectangles

Peanut Dipping Sauce:

1/2 C natural peanut butter (for peanut free option, use almond butter)

1/4 C maple syrup

2 tbsp tamari

1 tbsp fresh lime juice

1 tsp rice vinegar

2 tsp sesame oil

1 garlic clove, minced

Water to thin

DIRECTIONS

1. Prep vegetables and Peanut Dipping Sauce by whisking all ingredients together in a bowl, except the water. Once the sauce is well combined, slowing whisk in water until desirable consistency is achieved.

2. Next, prepare your vegetable roll assemble station with a damp cutting board (have a clean dish towel on hand, too).

3. To assemble the rolls, fill a deep dish or a pan (that the rice paper will fit in) with hot water. Submerge one sheet of rice paper into the hot water for about 15 seconds or until soft.

4. Carefully remove the rice paper from the water (the edges may stick together if they touch) and place it spread out on the cutting board. I usually pat down the rice paper with a towel to remove any extra water.

5. Now it's assembly time! Line a small portion of the vegetables and avocado, along with 2-3 pieces of tofu, into the middle of the rice paper. You'll want to leave about 1 inch of room on the top and bottom of the rice paper for folding, and about 2 inches on the left and right sides (this is sounding complicated, but I promise you'll get the hang of it).

6. Once you have all your ingredients on the rice paper, start by folding both the top and bottom ends of the rice paper over the ingredients. Now it's time to roll! Fold one side of the rice paper over the ingredients and continue rolling until the roll is sealed.

7. Place the roll seam side down on the cutting board, and cut in half. Continue rolling until all of the ingredients are used up. Serve with dipping sauce and enjoy!

Tip: These rolls are best fresh. If you do have leftovers (or want to bring some on-the-go for work or school), you can wrap the rolls individually with plastic wrap to keep them fresh.