Vegan Summer Rolls with Fresh Vegetables
Ingredients
- 7-10 sheets rice paper
- 1/2 avocado
- 1/4 cup green pepper
- 1/4 cup red pepper
- 1/4 cup yellow pepper
- 1 zucchini
- 1 carrot
- 1 cucumber
- 1/4 small red cabbage
- 1/2 can chickpeas
- 100-150 g cellophane noodles or rice noodles
- Pinch of sea salt
Sauce
- 4 tbsp sunflower seed butter or peanut butter
- 4 tbsp coconut milk, canned
- 1 tbsp balsamic vinegar
- 1 tbsp coconut sugar
- 2 tsp hot sauce (e.g. sriracha)
- 1/3 - 1/2 tsp salt or 1-2 tbsp soy sauce
- Optional: 1/2 tsp cumin
- Optional: 1/2 tsp ground ginger
- Optional: 1 tsp garlic powder
- Optional: 2 cloves garlic
Preparation
Boil the noodles as per packaging instructions, discard hot water, rinse with cool water. Optional: Color noodles with beet juice, spirulina powder, or turmeric powder.
Finely cut or spiralize veggies and fruits if using.
Roast chickpeas with a little oil and soy sauce (optional).
Fill a large bowl or pot with water and dip rice paper for 10-20 seconds.
Place cooled noodles and veggies in the center of rice paper and roll up carefully, sealing sides first to avoid bursting.
Dip in sauce of choice, such as soy sauce or peanut butter sauce, and enjoy. Use a lightly greased surface to prevent sticking.
Sauce mixing
Mix all sauce ingredients together in a bowl with a whisk. Adjust salt or add optional spices like cumin, ginger, garlic powder, and minced garlic to taste.
