Veggie Summer Rolls with Chipotle Peanut Sauce
(makes 6-7 rolls)
Sauce:
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
Rolls:
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.
