These summer vegetable rolls with Thai peanut sauce are an excellent weeknight standby. Full of flavor and color, they’re a quick way to satisfy your hunger while you consume plenty of vitamins and minerals in the form of raw veggies.
Although these rolls may look fancy, they’re quite easy to put together. You’re going to need some rice wraps, of course. If they’re not available at your local grocery or Asian food store, you can find several varieties on Amazon, including brown rice wraps and even paleo, grain-free wraps (these don’t contain rice, obviously). So far, I’ve only tried the Three Ladies brand, and I’m really satisfied with how easy they are to use. Once the wrap is dampened, it sticks to itself like glue. Provided you’re including the right amount of filling ingredients (i.e. not too much!), the wraps will have no problem staying wrapped.
I’m using 22cm wraps for this recipe. Depending on the size of your wraps, you can adjust the amount of filling you include. I don’t think it will make a big difference if your wraps are round or square. I’m using round wraps, but square ones would probably yield similar results.
There are a few ways to serve the sauce. I prefer serving it on the side as a dipping sauce, but it’s also possible to toss your filling ingredients in the sauce and skip the whole dipping part. I’ve suggested a few veggie options, but you can customize these wraps depending on what you’re craving and what’s in your fridge. I imagine they would be delish with stir-fried tofu and mung bean sprouts!
Raw Vegan Recipes: Vegetable Rolls with Thai Peanut Sauce
YIELDS
5-6 wraps (about 2-3 servings)
PREP TIME
COOK TIME
TOTAL TIME
- 5 rice wraps
- 2 garlic clove
- 1 fresh ginger root, peeled
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- juice of 2 limes
- 1/4 cup unsweetened peanut butter (or almond butter)
- 1/4 cup, or more if needed water
- 1 small avocado, sliced
- 1 carrot, cut in matchsticks or julienned
- 1 zucchini or yellow summer squash, cut in matchsticks or julienned
- 1 red bell pepper, cut in matchsticks or julienned
Directions
1. To prepare the sauce, combine garlic cloves, fresh ginger, tamari, maple syrup, lime juice, peanut (or almond) butter, and water in a high-speed blender. Process until the sauce will smooth and creamy. Serve into small dip bowls and set aside.
2. Chop/slice carrots, avocado, bell pepper, zucchini, and any other veggies you’d like to include. Set aside.
3. Dip a rice wrap in a bowl warm water for five seconds or until the wrap is pliable. Place it on a plate, and arrange veggies in the center of the wrap. I like to leave 1-1 ½” of space on either side of the wrap. Meanwhile, I leave about 2 ½” of space at the top and bottom of the wrap.
4. You will want to fold your wrap burrito style. Take the bottom of the wrap and wrap it around your ingredients in the center. Tightly fold in both sides, making sure they “glue” to the wrap. Finally, roll your wrap until you’ve got a roll!
5. Cut in half if you desire. If halving the wraps, use a sharp knife to minimize any sawing motion and keep the halves intact.
6. Serve with dipping sauce and enjoy immediately!
More vegan Asian recipes: Stuffed Thai Red Bell Peppers
Mushroom and Spinach Dumplings
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Photos: Mary Hood Luttrell
Mushroom and Spinach Dumplings
