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Veggie rolls have surged in popularity as a go-to dish for health-conscious eaters and culinary enthusiasts alike. These delightful wraps are not only visually appealing but also bursting with fresh flavors and nutrients. Made primarily with an array of colorful vegetables, fresh herbs, and often accompanied by a rich and creamy sauce, veggie rolls offer a satisfying and wholesome option for lunch, dinner, or even as an appetizer.

Hearty Veggie Rolls with Peanut Sauce

Discover the ultimate fresh and vibrant dish with these Hearty Veggie Rolls and a creamy peanut sauce! Packed with colorful veggies like carrots, cucumber, and bell peppers, these delightful rolls are not only visually stunning but also bursting with flavor. Perfect for a light meal or an appetizer, they're easy to make and even easier to enjoy. Pair them with a homemade peanut sauce for a tasty dip that ties everything together. Healthy, fun, and delicious!
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Ingredients
  

For the Veggie Rolls:

8 rice paper wrappers

1 cup shredded carrots

1 cup julienned cucumber

1 cup bell peppers, thinly sliced (mixed colors)

1 cup red cabbage, finely shredded

1 cup fresh spinach leaves

1 avocado, thinly sliced

Fresh herbs (mint, cilantro, and basil)

1 cup cooked rice noodles (optional for added heartiness)

For the Peanut Sauce:

1/2 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1-2 cloves garlic, minced

1 teaspoon grated ginger

Water to thin (as needed)

Crushed peanuts and chili flakes for garnish (optional)

Instructions
 

Prep the Veggies: Wash and prepare all the veggies and herbs. Place them in individual bowls for easy access when assembling the rolls.

    Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger until smooth. Add water little by little until you reach your desired consistency. Set aside.

      Soak Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Remove and lay it flat on a clean surface.

        Assemble the Rolls:

          - Place a small handful of shredded carrots, cucumber, bell peppers, red cabbage, spinach leaves, a few slices of avocado, and a sprinkle of fresh herbs in the center of the rice paper.

            - If using, add a few strands of cooked rice noodles for added texture.

              - Be careful not to overfill; about 1/4 of the way from the bottom will be sufficient.

                Roll Them Up: Fold the bottom over the filling, then fold in the sides, and carefully roll it up tightly from the bottom to the top, like a burrito. Repeat this process for the remaining wrappers and filling.

                  Serve: Arrange the veggie rolls on a serving platter and serve with the peanut sauce drizzled on top or in a small bowl on the side for dipping. Garnish with crushed peanuts and chili flakes if desired.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 rolls each)