Ingredients for Rice Paper Roll:

rice paper wrappers

Carrots, julienned

Beetroot, julienned

Cucumber, julienned

Thinly sliced red pepper (bell pepper)

Red cabbage, thinly sliced

Avocado, thinly sliced

fresh coriander leaves

fresh mint leaves

Ingredients for Satay Sauce:

1/2 cup peanut butter (smooth or crunchy)

1 tablespoon rice wine vinegar

1 tablespoon tamari (make sure it’s gluten-free for the gluten-free version)

1 tablespoon pure maple syrup

juice of 1/2 lemon

1/4 cup water

1 small clove of garlic

1/2 thumb size fresh ginger, finely grated


For Rice Paper Rolls:

Prepare all your vegetables and herbs by julienne or thinly slicing them and get them ready for assembly.

Fill a shallow dish with warm water. Dip the rice paper wrapper into the water for a few seconds until it softens but is still slightly hard. Place it on a clean surface such as a cutting board.

Place small amounts of each vegetable and herb in the center of the wrapper.

Fold the edges of the wrapper over the filling, then fold the bottom edge up and roll tightly into a cylinder.

Repeat process with remaining wrappers and filling ingredients.

Serve the rice paper rolls with homemade satay sauce.

For Satay Sauce:

In a bowl, combine peanut butter, rice wine vinegar, tamari, maple syrup, lemon juice, garlic, and grated ginger.

Whisk ingredients together until well combined.

Gradually add water to reach your desired consistency. If it’s too thick, add more water.

Transfer the satay sauce to an airtight container and store in the refrigerator.

Enjoy your vibrant vegan rice paper rolls with homemade satay sauce!