Vietnamese vegetable rolls with peanut butter dip
Prep
Cook
Total
Yield 4
Ingredients
For the peanut butter sauce
- 3 tbsp peanut butter
- 1 small piece of fresh ginger (grated)
- 2 tbsp soy sauce
- 1 tsp agave syrup
- 2 tbsp fresh lime juice
For the rolls
- handful fresh coriander and mint
- 2 carrots
- 2 small cucumbers
- 1 Avocado
- sprouts
- 8 rice paper sheets
Instructions
- To make the peanut sauce: mix together all ingredients and blend until smooth.
- To make the rolls: cut all the veggies into thin strips or spiralize them.
- Dip the rice paper sheet in warm water. Rice paper is delicate and only needs a quick dip in warm water to soften. Then place them on a large plate.
- Put your veggies in the middle of the paper, do not over-fill your rolls. Fold over the sides first, then wrap it up as tight as possible.
- To serve, slice in half with a sharp knife and serve the peanut sauce on the side.
Courses Lunch, Dinner, Snack
Cuisine Vietnam
Recipe by leafs & roots at https://leafsandroots.com/2017/10/05/vietnamese-vegetable-rolls/