FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE




I’m a fake sushi fan…meaning I LOVE sushi, but my kind of sushi has zero marine life in it. I’m a veggie roll, cucumber, avocado loving sushi person which makes me a phony, but so it goes.

I’ve been craving a good ol’ veggie roll lately, but didn’t feel like going out (come on, I was already in my sweats), so I went with the next best thing: Fresh veggie rolls with peanut ginger sauce, wrapped in rice paper (because I don’t have the tools or the time to do homemade sushi rolls with rice and seaweed). I’ve made these many a time for various events from New Year’s Eve to our annual Oscar party and they’re always a big winner. Tonight I made these for a party of two (well three if you count the baby in my belly), and all were satisfied!







 

 

Ingredients

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4" matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4" matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles
  • Peanut Ginger Sauce
  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced


 

Instructions

  1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
  2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
  3. Chop all vegetables and set aside.
  4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
  5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
  6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
  7. Fold the rice paper closest to the ingredients overtop.
  8. Then fold the two opposite sides over the center (like a burrito).
  9. Finally tightly roll down the remainder of the paper until it is fully sealed.
  10. Put your sauce into small serving dishes and serve altogether.

recipe adapted >>>>>  here