Craving something light, yet satisfying on a hot summer day, and don’t feel like turning on your oven in the heat? I got you covered! These summer rolls are so fresh and delicious, and the peanut sauce adds a nutty, creaminess will have your taste buds dancing!  They are super simple to make – the only annoying part is cutting up all of the vegetables. If you happen to cut up your veggies and ginger ahead of time, then this really is a 15-minute dinner (or lunch or snack or appetizer!). 

If you are going to eat these for a meal, I recommend adding some type of protein. Tony and shrimp would both be delicious in these!  I actually had bought tofu that I was planning on baking in the oven in strips and putting in these, but I was just super lazy and tired, so I went simple with just veggies, avocado, and rice noodles :-).  Feel free to mix up the veggies, and definitely don’t forget the mint! The mint made the whole dish and added such a refreshing clean flavor.  You can also play around with the base of the dipping sauce. I used a nice unsweetened peanut butter, but almond butter and sunflower seed butter would also be delicious. Next time I think I might have some sriracha for dipping as well to add more kick. 

Nutrition-wise, these are high in fiber (from all of the non-starchy veg), a good source of healthy fats (avocado, peanuts), and they are gluten-free, dairy free, and vegan! Enjoy!!

Veggie Summer Rolls:

Makes: 5 Summer Rolls I Prep Time: 30 min I Cook Time: 15 min I Total Time: 15 min

Summer Roll Ingredients:

1 Red Pepper, cut into thin strips (Julienne) 

1 Cucumber, cut into thin strips (Julienne) 

2-3 Large Carrots, cut into thin strips (Julienne) 

1 Large or 2 Small Ripe Avocados, sliced

5 Sprigs of Mint, leaves removed from stems, washed and dried

Tofu Strips or Shrimp (optional)

1 Package of Vermicelli Rice Noodles (order them here) I used the white rice, but there is also a brown rice version available here.

1 Package of Rice Paper Wraps (order them here)

 Peanut Sauce Ingredients:

1/3 Cup Unsweetened Peanut Butter

2 TBSP Rice Vinegar

3 TBSP Coconut Aminos (order here)

2 tsp Toasted Sesame Oil

1-2 tsp Fresh Minced Ginger (I would add one, then add more to taste)

1 Clove Fresh Minced Garlic

Salt to Taste

Hot Water to Thin Sauce 

Summer Roll Directions:

1. Once all the veggies are cut and mint leaves are ready, place them on a big plate or cutting board next to where you will be warming your wraps for easy assembling

2.  Cook rice noodles according to package directions and set aside with your veggies

3. Warm rice paper wrap according to package directions (you just have to soak them in a big bowl of hot water until they are soft, about 15 seconds)

4. When your wrap is ready, place it flat on a damp dish cloth (this will prevent it from sticking)

5. Fill the bottom 1/3 of your wrap with your noodles, avocado, and veggies and mint. Then roll it up like a wrap (fold sides in first, then roll). There should be directions on how to properly wrap them on the package. Be careful-if you stuff too many veggies in there, the delicate rice paper will break. It might take a couple tries to get it right, but you’ll get it!

6. Now soak your second wrap, fill, wrap it up – keep going until your veggies are done

7. Serve with peanut sauce 

Peanut Sauce Directions:

1. Whisk together all ingredients except water until a paste is formed

2. Add hot water to thin the sauce out until you have reached your desired consistency

3. Taste your sauce and add salt as needed.  I also ended up adding one more spoonful of peanut butter at the end









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