Recipe: Veggie Rolls

November 21, 2013

Alright, alright, I know it’s fall going into winter — so you are prolly thinking WTH are you posting veggie rolls for. Well the answer is because I love these things and pretty much eat them on the reg. Making the actual rolls is SUPER easy, I pick different veggies depending on what my mood is. I personally this the main thing with veggie rolls is the right dipping sauce. My FAV flavor combo is peanut-y with spice.

Keep reading for veggie rolls with peanut sauce recipe!

What you need for veggie rolls:

  • 1 pckg dried rice stick noodles
  • medium shrimp (peeled and deveined)
  • 1 pckg round rice paper
  • 1 cup fresh mint leaves
  • 1 cup cucumber (shredded)
  • 1 avocado (sliced)
  • 1 cup carrots (shredded)

What you need for dipping sauce:

  • 1/4 cup hot water
  • 1/2 cup creamy peanut butter
  • 1 tbsp shoyu (soy sauce)
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha sauce


Prepare rice noodles according to package directions.

Fill a shallow plate with room temp water. Soften the rice paper by soaking in water for about 40 seconds. Remove wrapper and place on towel.

Place rice noodles, mint leaves, shrimp, cucumber, avocado, and carrots in the middle of the paper. Gently fold sides of rice paper towards the middle. Holding the sides in place carefully roll the wrapper up (like a cigar). Repeat this step until you are full, YUM!

For Dipping Sauce:

Whisk hot water, peanut butter, shoyu, rice vinegar, and sriracha sauce in a small bowl. Add sriracha sauce for additional spiciness as needed!

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