The Best Veggie Summer Rolls

Ingredients:

For the Rolls:

• 10–14 rice paper wrappers
• 2 whole carrots, peeled and julienned
• 1 small English cucumber, julienned
• 1 red bell pepper, julienned
• 1 avocado, thinly sliced
• 1 ripe mango, julienned
• 1 head butter lettuce
• 1 lime (for squeezing over the filling)
• 2 cups fresh herbs (green onions, cilantro, Thai basil, mint—don’t skip the fresh herbs!)
• Pinch of salt
• Sweet chili sauce (for serving, in addition to peanut sauce, if desired)

For the Peanut Sauce:

• 1/3 cup coconut aminos (or soy sauce)
• 1/2 cup creamy natural peanut butter
• 1 tablespoon Thai red curry paste
• 1 tablespoon sambal oelek (chili garlic sauce)
• 2–3 tablespoons agave syrup (or honey)
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup warm water

Instructions:

For the Rolls:

1. Prep the Ingredients:

   • Chop or julienne the carrots, cucumber, red bell pepper, mango, and avocado. Set them aside.
   • Pick the leaves of fresh herbs (green onions, cilantro, Thai basil, and mint). Set aside as well.

2. Soften the Rice Paper:

   • Fill a large bowl with warm water.
   • Dip one rice paper wrapper into the water for 8-12 seconds until it becomes softened but still slightly stiff. Remove from the water and lay it flat on a damp kitchen towel.

3. Assemble the Rolls:

   • Working quickly, place one leaf of butter lettuce on the rice paper wrapper.
   • Add a few pieces of cucumber, carrot, 2-3 slices of bell pepper, 1-2 slices of mango, and avocado. Sprinkle with fresh herbs.
   • Squeeze a little lime juice over the ingredients and sprinkle with a pinch of salt.
   • Make sure all the ingredients are aligned with equal space on both ends of the wrapper.

4. Roll the Rice Paper:

   • Fold up the short ends of the rice paper over the filling.
   • Holding the ends in place, fold over the wrapper and tuck it underneath the ingredients to secure the filling.
   • Continue rolling tightly until you have a complete roll, similar to rolling a burrito.
   • Place the roll on a plate or serving platter and repeat with the remaining ingredients. You should get around 14 rolls, depending on the size of the wrapper.

For the Peanut Sauce:

1. Blend the Sauce:

   • In a high-powered blender, combine the coconut aminos, peanut butter, red curry paste, sambal oelek, agave syrup, sesame oil, garlic, ginger, and warm water. Blend until smooth.
   • If you prefer a chunkier sauce, you can whisk everything together by hand, but blending will create a smoother texture.

2. Adjust Consistency:

   • If the sauce is too thick, add more warm water, a little at a time, until you reach your desired consistency.

Serve:

• Serve the fresh rolls with the peanut sauce for dipping. If you like a bit of spice, drizzle some sweet chili sauce over the rolls or serve it on the side.

Notes:

• Make Ahead: Fresh rolls don’t store well once made because the rice paper can become chewy. It's best to prep all the ingredients and sauce ahead of time, then assemble the rolls when you're ready to eat.
• Make it Peanut-Free: You can substitute sunflower seed butter for a nut-free alternative if you want to make these rolls nut-free.
• Add Protein: For a heartier meal, add cooked chicken, shrimp, or tofu to the rolls for additional protein. These are also great paired with chicken satay for an extra protein boost!

Nutritional Notes:

The nutrition facts will vary depending on the ingredients used and how many rolls you make. This dish is naturally gluten-free and can be adapted to suit various dietary preferences.

These fresh rolls are the perfect balance of crunchy veggies, creamy avocado, and sweet mango, all wrapped up in soft rice paper. Paired with a rich peanut sauce, they make a delightful and healthy meal or snack!