Indonesian-Inspired Vegan Rice Paper Rolls with Peanut Dipping Sauce

Allergens

Nuts (Peanuts)

Ingredients

• 20 round rice paper wrappers
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1 cup bean sprouts
• 1 cup thinly sliced red bell pepper
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1/2 cup roasted peanuts, roughly chopped
• 1 avocado, pitted and sliced For the dipping sauce:
• 1/2 cup natural creamy peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 teaspoon maple syrup or agave nectar
• 1 teaspoon sriracha, optional
• 1/2 cup warm water, as needed

Instructions

1. Start by preparing the dipping sauce. In a small bowl, combine the peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha, if using. Whisk together until smooth, adding warm water gradually to reach your desired consistency. Set aside. Next, fill a large bowl with warm water. One at a time, dip each rice paper wrapper into the water for about 10 seconds, or until softened. Place the wrapper on a clean surface and arrange a small amount of shredded carrots, julienned cucumber, bean sprouts, red bell pepper, basil leaves, mint leaves, roasted peanuts, and avocado slices in a line near the edge closest to you. Fold the bottom half of the rice paper over the fillings, then carefully roll the wrapper towards you, tucking in the sides as you go. Continue rolling until you have a tight seal at the end. Repeat this process for all remaining wrappers and ingredients. Cut each roll in half on an angle and serve immediately with the prepared peanut dipping sauce on the side.

Chef’s Insight

To add an extra touch of flavor and texture, consider incorporating crispy fried shallots or crushed roasted peanuts on top of the rolls before serving.

Notes

Feel free to customize the roll fillings with your favorite vegetables or protein sources.