For the Rice Paper Rolls:
10-12 rice paper sheets
1 cup cooked rice noodles (vermicelli)
1 cup thinly sliced red cabbage
1 cup thinly sliced carrots
1 cup cucumber, julienned
1 cup red bell pepper, julienned
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup firm tofu, thinly sliced or cubed (optional, for added protein)
For the Satay Sauce:
1/2 cup natural peanut butter
2-3 tablespoons soy sauce or tamari (adjust to taste)
2 tablespoons maple syrup or agave nectar (adjust to taste)
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1/2 lime, juiced
1-2 tablespoons water (to thin the sauce).
Instructions:
Prepare all your ingredients. Cook the rice noodles according to the package instructions, and let them cool.
In a small bowl, mix all the satay sauce ingredients together until you have a smooth, creamy sauce. Adjust the soy sauce and sweetener to your taste. If the sauce is too thick, add a little more water to thin it.
Fill a large bowl with warm water. Dip a rice paper sheet into the water for a few seconds until it becomes pliable but not too soft. Place it on a clean, damp kitchen towel.
On the bottom third of the rice paper, add a small amount of cooked rice noodles, followed by some red cabbage, carrots, cucumber, bell pepper, fresh herbs, and tofu (if using).
Carefully fold the sides of the rice paper inwards and then roll it up tightly, similar to a burrito. Repeat this process with the remaining rice paper sheets and filling ingredients.
Serve the rice paper rolls with the satay sauce for dipping.
Enjoy your vibrant vegan rice paper rolls as a light and delicious appetizer or snack!
Feel free to customize these rolls with your favorite vegetables or add other proteins like tempeh or marinated mushrooms. The satay sauce is what truly elevates the flavors in this dish, so don’t skip it.
Enjoy your plant-based feast!
