Rainbow Veggie Rolls with Smokey Peanut Dipping Sauce

These fresh, crunchy and colourful rice paper rolls make the most perfect light summer meal. Filled with fresh herbs, veggies and seasoned noodles and accompanied by a thick smokey peanut dipping sauce, they are absolutely delicious and a firm favourite with us!

You can really use any veggies that you wish, but we find mango and avocado provide amazing flavour and texture so always try to include those. Fresh herbs such as coriander, thai basil and mint are essential too. The best part is that this recipe doubles as a beautiful summer salad too! Mix the noodles and veggies in a bowl, drizzle over the peanut sauce, then top with fresh herbs for a nourishing and healthy meal. 

Here is the recipe plus a few tricks to get you on your way!

Ingredients

Rolls

 Rice paper sheets

Vermicelli noodles

Sesame oil

Tamari or soy sauce

Salt and pepper

Veggies – mango, avocado, carrot, beetroot, red and yellow capsicum, cucumber and red cabbage

Herbs – coriander and mint

Dipping sauce

 ¼ cup peanut butter

1 tbsp tamari or soy sauce

2 tbsp maple syrup or honey

1.5 tbsp rice wine vinegar or coconut vinegar

2 tsp lemon juice

¼ - ½ tsp chipotle chilli powder or smoked paprika

½ tsp sesame oil

Salt and pepper

Method

• To make the dipping sauce, combine all ingredients in a small bowl and whisk thoroughly to combine

• Cook the noodles according to the packet directions, then drain and run under cold water. Place in a bowl and season – drizzle with sesame oil, tamari/soy sauce and a generous grind of salt and pepper.

• Chop all of the veggies very finely or use a peeler, mandolin or spiralizer

• Pluck coriander and mint leaves from their stalks and leave them whole

• Dampen a tea towel and place it on your workspace

• Fill a shallow dish with warm water. Place the dry rice sheet into the water and swirl it around for about 5 seconds. You want it to still be a little bit stiff – leaving them in the water too long is the main reason why the rolls will split open. You will need to keep replacing the warm water

• Place the rice paper onto the damp tea towel

• Stack your veggies in a row sideways across the wrap – the first ingredients you put down are what you will see on the outside. Don’t add too much or they won’t roll up nicely - after the first few, you will get the idea of how much to add

• Lift the side of the rice paper that is closest to you up and over the veggie stack and tuck it in tightly. Next fold in the sides then roll tightly away from you to make a complete wrap.

• Scatter with black sesame seeds, then stand back and wait for everyone to dive in! (Double dipping is totally ok in our eyes..)