🌟 Introduction
These Hearty Veggie Rolls are inspired by Vietnamese fresh spring rolls but with a more filling twist. They’re packed with crisp veggies, creamy avocado, tofu or chickpeas for protein, and vermicelli noodles for substance. The real star? A savory, sweet, and tangy peanut dipping sauce that makes every bite irresistible. They’re gluten-free, vegan, and endlessly customizable.
🧄 Ingredients
For the Veggie Rolls:
- 8–10 rice paper wrappers
- 1 cup vermicelli noodles (rice noodles)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 ripe avocado, sliced
- 1 cup cooked chickpeas or tofu strips (grilled or pan-fried)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro
- Optional: lettuce leaves or spinach for extra green
For the Peanut Sauce:
- ½ cup natural peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1–2 tsp maple syrup or honey
- 1 small garlic clove, grated
- 1 tsp fresh ginger, grated (optional)
- 1–3 tbsp warm water (to thin sauce to desired consistency)
- Optional: ½ tsp sriracha or chili flakes (for heat)
🔪 Instructions
1. Prepare the Noodles
- Cook the vermicelli noodles according to package instructions.
- Drain, rinse with cold water, and set aside.
2. Prep the Veggies & Protein
- Wash and slice all vegetables into thin strips.
- Cook the tofu or chickpeas (if using tofu, press and pan-fry for best texture).
- Slice the avocado last to avoid browning.
3. Make the Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, garlic, and ginger.
- Add warm water gradually to reach a pourable consistency.
- Add sriracha or chili flakes if you like it spicy.
4. Assemble the Rolls
- Fill a large shallow bowl or plate with warm water.
- Dip one rice paper wrapper into the water for 5–7 seconds (don’t over-soak—it will soften as you work).
- Lay it flat on a clean surface or damp towel.
- In the center, layer a small handful of noodles, a few strips of each veggie, a few avocado slices, some tofu/chickpeas, and fresh herbs.
- Fold in the sides, then roll tightly from the bottom up like a burrito.
5. Serve
- Place the rolls on a plate (not touching to avoid sticking).
- Serve immediately with a side of the peanut dipping sauce.
🍴 Method Tips & Variations
- Storage: Best eaten fresh. If storing, wrap each roll in plastic wrap or parchment and refrigerate for up to 24 hours.
- Crunch Boost: Add crushed peanuts or toasted sesame seeds inside the roll.
- Flavor Twist: Swap peanut sauce with hoisin sauce or sweet chili sauce if preferred.
- Protein Options: Tempeh, edamame, or seitan work well in place of tofu or chickpeas.
💡 Final Thoughts
These Hearty Veggie Rolls are the perfect canvas for your creativity. They’re healthy, filling, and fun to make—especially great for meal prep or a make-your-own-roll dinner night. Dip generously in that velvety peanut sauce and enjoy a fresh bite every time.