Veggie Summer Rolls | Great Summer Lunch Idea!
VEGGIE SUMMER ROLLS with CHIPOTLE PEANUT SAUCE [ makes 6-7 rolls ]
Sauce: 1/4 cup peanut butter 2 tablespoons soy sauce 1 tablespoon maple syrup 2 tablespoons rice vinegar 1/4 teaspoon chipotle powder (or more, as desired) 1/2 teaspoon sesame oil
Rolls: 1 avocado 1 bell pepper 1.5 carrots 1 beet 1 cup tofu 1/2 cup cilantro 1 tablespoon black sesame seeds Rice paper sheets + warm water
To make the sauce: stir the ingredients together until smooth. If it's too thick, add more of the liquid ingredients, or even some water, lemon juice, or non-dairy milk. If it's too thin, add more peanut butter. Set aside.
To make the rolls: wash, peel, and chop the veggies into strips or shred them as necessary. Dip a sheet of rice paper into a shallow bowl of warm water so it's fully sumerged for 5-10 seconds. Lay it on a damp cloth and assemble your veggies in the middle. Wrap up. Garnish with sesame seeds. Set aside. Repeat until you use up all your veggies and enjoy with your dipping sauce.
Credits: Emily Von Euw