Perfect crisp and cool dish for a hot summer day!
For the Vinaigrette combine:
1T coconut aminos
1T olive oil
2T lime juice
2T powdered peanut butter, you can use regular peanut butter but the sauce will be heavier
1 tsp ginger: minced
1/2 garlic clove: minced
1/2 tsp Pepper
1/8 cup fresh cilantro chopped, or 1 teaspoon of dried cilantro
Whisk together and set aside
This recipe makes about 8 rolls
For the Vegetarian rolls you’ll need:
1 Pepper, 1 English cucumber, 1 carrot, 1 cup lettuce/spring mix or cabbage, 1/8 cup crushed peanuts, rice roll wrappers, Chopped cilantro and Chopped mint
**Optional, I added in a packed of cooked rice ramen noodles *You can add cooked shrimp or chicken if you prefer rolls with meat.
Julienne your carrots and peppers, using a mandolin slice your cucumber lengthwise.
*When making your rolls you’ll need to soak each wrapper for about 10 seconds in water until it becomes flimsy and is easy to fold.
*Do one at a time, soak, pat with a paper towel, then fill. Add in your mixture of veggies and herbs then fold your sides in and fold down the top and roll till you get to the bottom.
Slice in half and serve!
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