Vibrant Vegan Rice Paper Rolls with Satay Sauce
Ingredients for Rice Paper Rolls:
Rice paper wrappers
Carrots, julienned
Beetroot, julienned
Cucumber, julienned
Red capsicum (bell pepper), thinly sliced
Red cabbage, thinly sliced
Avocado, thinly sliced
Fresh coriander leaves
Fresh mint leaves
Ingredients for Satay Sauce:
1/2 cup peanut butter (smooth or crunchy)
1 tbsp rice wine vinegar
1 tbsp tamari (make sure it’s gluten-free for a gluten-free version)
1 tbsp pure maple syrup
Juice of 1/2 lime
1/4 cup water
1 small clove garlic
1/2 thumb-sized piece of fresh ginger, finely grated
Instructions:
For Rice Paper Rolls:
Prepare all your vegetables and herbs, julienne or thinly slice them, and have them ready for assembly.
Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for a few seconds until it softens but is still slightly firm. Place it on a clean surface, like a cutting board.
Arrange a small amount of each vegetable and herbs in the center of the wrapper.
Fold the sides of the wrapper over the filling, then fold the bottom edge up and roll tightly into a cylinder.
Repeat the process with the remaining wrappers and filling ingredients.
Serve the rice paper rolls with the homemade satay sauce.
For Satay Sauce:
In a bowl, combine peanut butter, rice wine vinegar, tamari, maple syrup, lime juice, garlic, and grated ginger.
Whisk the ingredients together until well combined.
Add water gradually to reach your desired consistency. If it’s too thick, add more water.
Transfer the satay sauce to an airtight container and store it in the fridge.
Enjoy your vibrant vegan rice paper rolls with ho
