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.