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!
A few notes about this recipe:
1. Don’t be intimidated by the rice paper. Think of it as a clear tortilla and you should be good to go.
2. You’ll have leftover rice paper and rice noodles. I have literally used the same bag of rice paper to make this recipe at least four times. They never seem to go bad, so keep your leftovers for future parties! If you end up making the whole box or bag of rice noodles (like I do), then use your leftover cooked noodles to make something the next night like this Stir-Fried Rice Noodle recipe from the Vegetarian Times or this Pad Thai recipe from Le Creme de la Crumb. (alternatively, you can check out my Skinny Shrimp Pad Thai with PB2 recipe.)
3. It’s all in the roll. Rice paper is fragile, but it’s stronger than you think. Do your best to do a tight roll to keep everything secure while you bite into it!
Now let’s talk about this peanut sauce. Heaven!
It’s nutty, it’s thick, it’s gingery, it’s a little spicy and it’s beautiful. You will be licking your little dipping bowl clean by the end of it. And maybe your spouse’s too…
The hardest part of this recipe is the rolling. However, if you’ve ever made a burrito then you know exactly what to do. If not (shame on you), then here is a quick how-to:
1. Place your ingredients in a pile toward one end of the rice paper. I put about 3-4 pieces of carrot and cucumber, 1-2 slices of avocado, 2 lettuce leaves and a small bundle of rice noodles in each. You can vary this according to your likes, but this makes a good, solid roll.
2. Fold the end of the rice paper closest to the ingredients overtop of them. (first picture).
3. Fold the two opposing sides over the ingredients in the center (center picture).
4. While bunching ingredients together, roll the rest of the way down until the rice paper is fully wrapped around (last picture).
That’s it! Thanks to White on Rice Couple for this helpful picture tutorial!
I love this fresh veggie rolls with peanut ginger sauce recipe because you can throw all kinds of things in there and it will still taste delicious. Here are a few ingredients you could add or replace to tailor them to fit your style:
- Basil or Thai Basil (for some herby goodness)
- Bell Peppers
- Sesame Seeds
- Napa Cabbage
- Bean Sprouts
Use what you’ve got in your fridge!
What to Bring to the Store:
In order to reduce your packaging waste, you’ll need the following reusables with you at the store:
- 3-5 reusable produce bags for all of your fillings
- 1-2 reusable spice bags for any spices you don’t have on hand
As always bring your reusable grocery bag!
Waste Meter- 4!
This fresh veggie rolls with peanut ginger sauce recipes gets a 4 out of 5 on the waste meter, meaning only a few things need to be tossed. Here’s what to do with your packaging:
Recycle: Peanut Butter Jar (once empty)
Compost: Leftover vegetable scraps
Trash: I had to throw away the rice paper and rice noodle packaging. They were both plastic bags that looked like they come from another country, so unfortunately not recyclable. If you’re lucky enough to find these ingredients in a box form, go with that, then recycle the box!
- 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
- 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
- Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
- In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
- Chop all vegetables and set aside.
- 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.
- 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.
- 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.
- Fold the rice paper closest to the ingredients overtop.
- Then fold the two opposite sides over the center (like a burrito).
- Finally tightly roll down the remainder of the paper until it is fully sealed.
- Put your sauce into small serving dishes and serve altogether.