Fresh Summer Rolls with Soy-Free Peanut Sauce

Makes 6 rolls. Courtesy of Adriene Mishler. Photography by Dustin Meyer.

Super easy

Fresh Summer Rolls with Soy-Free Peanut Sauce


For 1 Batch(es)

For the rolls

  • 3 collard greens, washed and trimmed
  • 1 green bell pepper(s), julienned
  • 1 red bell pepper(s), julienned
  • 1 yellow bell pepper(s), julienned
  • 1 cucumber(s), julienned
  • 1/2 red cabbage(s), thinly sliced
  • 1 carrot(s), julienned
  • 1 large avocado(s), thinly sliced
  • 6 rice paper wraps
  • 1 cup(s) sprouts
  • 6 teaspoons green onion, thinly sliced
  • 3 teaspoons fresh basil
  • 3 teaspoons fresh cilantro
  • 3 teaspoons fresh mint

For the sauce

  • 1/3 cup(s) organic peanut butter
  • 1/4 cup(s) coconut amino acids
  • 1/4 cup(s) apple cider vinegar
  • 1/4 cup(s) sesame oil
  • 1 tablespoon(s) coconut nectar (substitute maple syrup or agave for a less tart sauce)
  • 1 teaspoon(s) ginger, freshly grated or powdered

Fresh Summer Rolls with Soy-Free Peanut Sauce Directions

  1. For the rolls:
  2. Tear the collard greens until the pieces are slightly smaller than the rice paper wraps.
  3. Wet a piece of rice paper with warm water in a shallow plate. When you’re ready to assemble, move rice paper to a dry plate and place a piece of collard green over it as a base for the rest of the veggies.
  4. Lay a slice or two of each vegetable down, to your liking, along with a pinch of sprouts.
  5. Sprinkle a small handful of green onion and a pinch of each herb over the vegetables. Gently but tightly roll the rice paper, folding in the sides as you do.
  6. For the sauce:
  7. Blend together all of the ingredients in a food processor, and serve alongside the rolls for dipping.

Be the first to post a review

You must be logged in to review


Recipe Search