27 Nov 2016

VEGGIE SUMMER ROLLS with CHIPOTLE PEANUT SAUCE


What is there to say about summer rolls that hasn't already been said? I don't think I can effectively add anything to the conversation about them so I won't. What I will say is: this is simply another delicious, easy, and quick vegan recipe for summer rolls. I know this recipe is not traditional, but it's gorgeous to look at and tastes great. It's a crowd pleaser for when you want to show friends (or others...) that eating vegan doesn't have to be weird and sad like so many folks think it does. 

We just are throwing together some fresh, vibrant veggies in rice paper wraps and pairing them with a spicy, creamy peanut sauce. What's not to love? Dig in. 


VEGGIE SUMMER ROLLS with CHIPOTLE PEANUT SAUCE
[ makes 6-7 rolls ]

Sauce:
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon maple syrup
2 tablespoons rice vinegar
1/4 teaspoon chipotle powder (or more, as desired)
1/2 teaspoon sesame oil

Rolls:
1 avocado
1 bell pepper 
1 carrot
1 beet 
1 cup tofu
1/2 cup cilantro 
1 tablespoon black sesame seeds
Rice paper sheets + warm water

To make the sauce: stir the ingredients together until smooth. If it's too thick, add more of the liquid ingredients, or even some water, lemon juice, or non-dairy milk. If it's too thin, add more peanut butter. Set aside.

To make the rolls: wash, peel, and chop the veggies into strips or shred them as necessary. Dip a sheet of rice paper into a shallow bowl of warm water so it's fully sumerged for 5-10 seconds. Lay it on a damp cloth and assemble your veggies in the middle. Wrap up. Garnish with sesame seeds. Set aside. Repeat until you use up all your veggies! Enjoy with your dipping sauce.