Description
Fresh and vibrant Veggie Rolls wrapped in delicate rice paper, packed with crisp lettuce, red pepper, carrot, red cabbage, cilantro, and cucumber. Served with a creamy, tangy peanut dipping sauce made from peanut butter, lime juice, soya sauce, rice vinegar, red chili paste, and water, these rolls are a quick, healthy appetizer or light meal perfect for any season.
Ingredients
Scale
Veggie Rolls
- 5 round rice paper wrappers
- 5 leaves lettuce, halved lengthwise
- 1/2 red pepper, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 cup shredded red cabbage
- 10 sprigs cilantro
- 1/2 cucumber, seeded and cut into matchsticks
Peanut Dipping Sauce
- 1/4 cup peanut butter
- 1 tablespoon lime juice
- 2 tablespoons soya sauce
- 1/2 tablespoon red chili paste
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons water
Instructions
- Prepare the vegetables: Cut the red pepper, carrot, cucumber into matchsticks and shred the red cabbage. Halve the lettuce leaves lengthwise and gather the cilantro sprigs to have all the veggies ready.
- Make the dipping sauce: In a bowl, combine the peanut butter, soya sauce, lime juice, rice vinegar, red chili paste, and water. Stir until smooth and well blended; adjust water for desired consistency.
- Soften the rice paper: Working one sheet at a time, soak each rice paper wrapper in warm water for about 20 seconds until it becomes pliable but not too soft to tear.
- Assemble the rolls: Lay the softened rice paper flat on a clean surface. Place a halved lettuce leaf on the center, and layer on several matchsticks of red pepper, carrot, cucumber, shredded red cabbage, and a few sprigs of cilantro.
- Roll the wraps: Fold in the short ends of the rice paper, then tuck in the edges snugly as you start rolling from one side to enclose the filling. Roll tightly but gently until fully sealed.
- Serve: Repeat the rolling process for the remaining rice papers and fillings. Cut each roll into quarters and serve immediately with the prepared peanut dipping sauce on the side.
Notes
- Rice paper becomes fragile if soaked too long; 20 seconds is sufficient to keep it pliable.
- Adjust the red chili paste in the dipping sauce to control heat level.
- Use fresh and crisp vegetables for the best texture and flavor.
- These veggie rolls are best consumed fresh but can be stored covered in the fridge for a few hours.
- For added protein, consider adding tofu or cooked shrimp inside the rolls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
