These salad rolls are as beautiful as they are tasty. Thai inspired and packed full of delicious vegetables. Dip them in the homemade peanut sauce for the perfect appetizer.
Keyword: Gluten Free, Vegan, Vegetables
8rice paper wraps
1head purple cabbage
1package of Shredded big carrots
1Bunch of cilantro
1Bunch of mint leaves
For the Peanut Sauce:
2tablespoonssoy sauce or tamari for a gluten free version.
1tablespoonapple cider vinegar
Prepare your vegetables: grate your cabbage and your carrots, slice your beet, radish and avocado (a mandolin comes in handy here).
To make the sauce: combine all ingredients in a jar and shake until combined.
To assemble your wraps: fill a large bowl with hot water. Insert one rice paper wrap at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables in the center, and roll your wrap like a burrito to finish.
Dip generously in sauce and enjoy.
For the sauce...
Combine all ingredients except crushed peanuts and place into food processor. Blend until smooth.
If sauce is too thick feel free to add some water to thin it out.
Place crushed peanuts on top.
The most work in creating these salad rolls comes from the prep, so do yourself a favor and buy as many of the vegetables pre-sliced from the grocery store as you can.