Tropical Vegan Summer Rolls

These tropical vegan summer rolls with a peanut dipping sauce are a healthy, colorful, and delicious recipe! They are so fresh and bright - they make the perfect lunch or light dinner.

These tropical vegan summer rolls with a peanut dipping sauce are a healthy, colorful, and delicious recipe!

I've been trying to bring food to work pretty regularly, because it's so much nicer to warm up a good bowl of lentil soup than buy a sad, cafeteria sandwich. Has anyone ever had a wonderful cafeteria sandwich? I would like to know. I never have. Why must the lettuce always be so bleak at cafeterias?

I typically prefer a warm lunch, but since it's warming up I'm getting behind the cooler food again. That being said, I really do prefer these rolls at room temperature, so let them warm up a bit if you do keep them in the refrigerator. 

Vegan Lunch Recipes

This is obviously one of my favorite vegan lunch recipes, but I have a few others I enjoy as well. Here are a few vegan lunch recipes I think you’ll enjoy:

These tropical vegan summer rolls with a peanut dipping sauce are a healthy, colorful, and delicious recipe!

I do hope you enjoy these nutritious, beautiful little summer rolls! 


Yield: 8 rolls
Author: This Healthy Table

Tropical Summer Rolls with a Peanut Dipping Sauce

These tropical vegan summer rolls with a peanut dipping sauce are a healthy, colorful, and delicious recipe!
prep time: 25 Mcook time: total time: 25 M

ingredients:

  • 1 avocado, sliced into matchsticks
  • 1 large cucumber, cut into matchsticks
  • 2 mangos, cut into matchsticks
  • 1 cup cilantro, roughly chopped
  • 2 cups chopped lettuce
  • 8 to 10 rice paper wrappers
  • 2 tablespoons peanut butter
  • juice of one lime
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

instructions:

How to cook Tropical Summer Rolls with a Peanut Dipping Sauce

  1. Wash and cut the fruit and vegetables.
  2. In a dish large enough to fit the rice paper wrappers (I use a pie plate), add 2 inches of warm water.
  3. Submerge the rice paper for 10 to 20 seconds, or until it is pliable. Lay it flat on a cutting board and add a few slices of mango, avocado, and cucumbers on one end. Sprinkle about a tablespoon of cilantro and lettuce on top of the fruit.
  4. Fold the end of the rice paper wrapper up over the fruit and veggies. Then fold the sides in and roll like a burrito.
  5. Cut in half, at an angle. Repeat with all 8 to 10 wrappers.
  6. For the sauce, combine the peanut butter, lime juice, sesame oil, salt, and pepper and whisk briskly to combine.
  7. Serve immediately or save in the refrigerator for up to 2 days.

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