"A light, fresh and easily customizable meal that is perfect for a warm day lunch or an appetizer!"
Summer Rolls with Peanut Sauce
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Prep time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 watermelon radish, julienned
- 1/2 cup cooked tofu, cut in small cubes
- 1/4 cup pomegranate arils,
- 1/4 cup roasted salted pumpkin seeds
- Handful torn cilantro leaves
- 8 sheets of rice paper rolls,
- 4 tablespoons peanut butter,
- 2 tablespoons warm water,
- 1 tabelspoons maple syrup,
- 2 teaspoons tamari (or soy sauce if not gluten-free),
- 1 teaspoon sesame oil,
- 1/2 teaspoon hot sauce,
Method
Step 1
Prepare your fillings - all ingredients above the rice paper rolls. Be creative with what you have; you can use colorful peppers instead of carrots, cucumbers instead of zucchini, and red cabbage instead of radish. Mildly seasoned plant-based meat crumbles could be used instead of tofu, or if you have a main to serve after the rolls, you can skip the protein altogether. Small cubed mango could replace the pomegranate, mint leaves work well instead of cilantro, and sunflower seeds could be a great substitute for the pumpkin seeds.
Step 2
Briefly (3-5 seconds) submerge one sheet of rice paper in warm water at a time. Place a bit of each ingredient on the lower center of the paper - I follow the order in the ingredients list, with the cilantro leaves placed on top. Fold the sides in, and start rolling from bottom up.
Step 3
Continue making rolls until you have used up all of your ingredients. Depending on the size of your papers and the amount of ingredients you use, this would yield 6-8 rolls. Make sure that the rolls don`t touch one another on the plate so that they don`t stick.
Step 4
Mix all ingredients for the peanut sauce in a small bowl with a fork. Taste and add more tamari, maple syrup or hot sauce as necessary.
Step 5
Serve the rolls with the peanut sauce and enjoy!