Fresh Veggie Rolls with Peanut Ginger Sauce
Ingredients :
Fresh Veggie Rolls
- 1 avocado, sliced
- 1 medium carrot, peeled and sliced into 1/4" matchsticks
- 1/2 cucumber, peeled and sliced into 1/4" matchsticks
- 1 small head of lettuce, inner leaves only (I used red leaf)
- 8 rice paper sheets, round
- 8 ounces of rice noodles or soba noodles
Peanut Ginger Sauce
- 1/3 cup water
- 3 tbsp peanut butter
- 2 tbsp soy sauce or amino acids
- 1 tsp sugar
- 1/4 tsp ground ginger
- 1/8 tsp red pepper flakes
- 1 garlic clove, minced
Instructions
- Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
- In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
- Chop all vegetables and set aside.
- In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
- Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
- Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
- Fold the rice paper closest to the ingredients overtop.
- Then fold the two opposite sides over the center (like a burrito).
- Finally tightly roll down the remainder of the paper until it is fully sealed.
- Put your sauce into small serving dishes and serve altogether.