Fresh Summer Rolls with Soy-Free Peanut Sauce
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Makes 6 rolls. Courtesy of Adriene Mishler. Photography by Dustin Meyer.
Super easy
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PrintIngredients
For 1 Batch(es)
For the rolls
- 3 collard greens, washed and trimmed
- 1 green bell pepper(s), julienned
- 1 red bell pepper(s), julienned
- 1 yellow bell pepper(s), julienned
- 1 cucumber(s), julienned
- 1/2 red cabbage(s), thinly sliced
- 1 carrot(s), julienned
- 1 large avocado(s), thinly sliced
- 6 rice paper wraps
- 1 cup(s) sprouts
- 6 teaspoons green onion, thinly sliced
- 3 teaspoons fresh basil
- 3 teaspoons fresh cilantro
- 3 teaspoons fresh mint
For the sauce
- 1/3 cup(s) organic peanut butter
- 1/4 cup(s) coconut amino acids
- 1/4 cup(s) apple cider vinegar
- 1/4 cup(s) sesame oil
- 1 tablespoon(s) coconut nectar (substitute maple syrup or agave for a less tart sauce)
- 1 teaspoon(s) ginger, freshly grated or powdered
Fresh Summer Rolls with Soy-Free Peanut Sauce Directions
- For the rolls:
- Tear the collard greens until the pieces are slightly smaller than the rice paper wraps.
- Wet a piece of rice paper with warm water in a shallow plate. When you’re ready to assemble, move rice paper to a dry plate and place a piece of collard green over it as a base for the rest of the veggies.
- Lay a slice or two of each vegetable down, to your liking, along with a pinch of sprouts.
- Sprinkle a small handful of green onion and a pinch of each herb over the vegetables. Gently but tightly roll the rice paper, folding in the sides as you do.
- For the sauce:
- Blend together all of the ingredients in a food processor, and serve alongside the rolls for dipping.
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