Dec 16, 2017

Veggie Summer Rolls with Chipotle Peanut Sauce

Veggie Summer Rolls with Chipotle Peanut Sauce

(makes 6-7 rolls)



1/4 cup peanut butter

2 tablespoons soy sauce
1 tablespoon maple syrup
2 tablespoons rice vinegar
1/4 teaspoon chipotle powder (or more, as desired)
1/2 teaspoon sesame oil


1 avocado

1 bell pepper 
1 carrot
1 beet 
1 cup tofu
1/2 cup cilantro 
1 tablespoon black sesame seeds
Rice paper sheets + warm water

To make the sauce: stir the ingredients together until smooth. If it’s too thick, add more of the liquid ingredients, or even some water, lemon juice, or non-dairy milk. If it’s too thin, add more peanut butter. Set aside.

To make the rolls: wash, peel, and chop the veggies into strips or shred them as necessary. Dip a sheet of rice paper into a shallow bowl of warm water so it’s fully submerged for 5-10 seconds. Lay it on a damp cloth and assemble your veggies in the middle. Wrap it. Garnish with sesame seeds. Set aside. Repeat until you use up all your veggies! Enjoy with your dipping sauce.








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