Description

Hearty Veggie Rolls with Peanut Sauce are fresh, vibrant, and packed with nutritious vegetables and quinoa or rice noodles, wrapped in delicate rice paper. Paired with a creamy and flavorful peanut dipping sauce, these rolls make a perfect light meal or appetizer that is both vegan and gluten-free. They’re easy to prepare, no-cook, and customizable to suit your favorite veggies or add protein like tofu.

Ingredients

Scale

Veggie Rolls

8 rice paper wrappers
1 cup cooked quinoa or rice noodles
1/2 red bell pepper, thinly sliced
1/2 cucumber, julienned
1 medium carrot, shredded or julienned
1 avocado, sliced
1 cup purple cabbage, shredded
1/4 cup fresh cilantro or mint leaves
1/4 cup chopped peanuts (optional, for garnish)

Peanut Sauce

1/4 cup creamy peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1–2 tablespoons warm water (to thin)
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon sriracha or chili sauce (optional)

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Instructions

Prepare the Fillings: Wash and slice all vegetables as directed: thinly slice the red bell pepper, julienne the cucumber and carrot, shred the purple cabbage, and slice the avocado. Have the cooked quinoa or cooked rice noodles ready to use.
Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes soft but still slightly firm, not too soggy. Lay it flat on a clean surface or a damp kitchen towel to prevent sticking.
Assemble the Rolls: In the center of the softened wrapper, place a small portion of quinoa or noodles first. Layer on the bell pepper, cucumber, carrot, avocado slices, cabbage, and fresh herbs like cilantro or mint.
Roll It Up: Fold the sides of the rice paper wrapper over the filling, then roll tightly from the bottom up, much like a burrito, to enclose all ingredients securely. Repeat this process for the remaining wrappers and fillings.
Make the Peanut Sauce: In a bowl, whisk together creamy peanut butter, soy sauce or tamari, maple syrup or honey, rice vinegar, sesame oil, grated ginger, sriracha, and warm water until the sauce is smooth and creamy. Adjust the thickness by adding more warm water as needed.
Serve: Serve the veggie rolls fresh alongside the peanut dipping sauce. Sprinkle chopped peanuts on top for extra crunch if desired.

Notes

Enjoy these rolls the day they are made for the freshest texture and flavor.
Add baked or marinated tofu or tempeh inside the rolls for extra protein.
Feel free to swap or add vegetables like zucchini, lettuce, or sprouts depending on what you have available.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Appetizer, Main Course
Method: No-Cook
Cuisine: Asian-Inspired