Giant Veggies Summer Roll with Creamy Peanut Dipping Sauce Recipe
This Giant Veggies Summer Roll recipe is a vibrant, fresh, and healthy dish featuring crisp julienned vegetables, creamy avocado, and plant-based prawns wrapped in softened rice paper. Paired with a tangy, creamy peanut dipping sauce, it makes for a light yet satisfying snack or meal perfect for warm weather or anytime you crave a refreshing bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Snack
- Method: No-Cook
- Cuisine: Vietnamese-inspired
- Diet: Vegetarian
Ingredients
Rolls
- 3 rice paper sheets
- 1–2 leaves of lettuce (iceberg or butter lettuce)
- 1 carrot, julienned
- 1 cucumber, julienned
- ½ avocado, thinly sliced
- 2 imitation prawns or plant-based shrimp alternative
- A small handful of fresh mint leaves
Peanut Dipping Sauce
- 3 tbsp peanut butter (creamy or crunchy)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp chili crisp or chili oil (optional)
- 2 garlic cloves, minced
- 1 tbsp fresh lime juice
- ½ tsp grated ginger (or a pinch of ground ginger)
- 3 tbsp warm water (adjust for consistency)
Instructions
- Prep Your Veggies: Julienne the carrot and cucumber into thin matchsticks using a julienne peeler or sharp knife. Thinly slice the avocado, separate lettuce leaves, and rinse and pat dry the fresh mint leaves to keep them crisp.
- Soften the Rice Paper: Fill a large shallow dish or plate with cold water. Dip each rice paper sheet into the water for about 7 seconds until softened, then layer the three sheets slightly overlapping on a clean surface for added support.
- Layer It Up: Place 1–2 lettuce leaves in the center of the softened rice paper. Add the julienned carrots, cucumbers, avocado slices, fresh mint leaves, and top with the plant-based prawns or your chosen plant protein.
- Wrap Like a Pro: Fold the bottom edge of the rice paper over the fillings, fold in the sides, then roll it tightly up like a burrito. Use an additional rice paper sheet to double wrap if needed for extra support and to secure the fillings.
- Make the Sauce: In a small bowl, combine peanut butter, soy sauce, rice vinegar, brown sugar, chili oil (optional), minced garlic, lime juice, and grated ginger. Whisk in warm water gradually until the sauce is smooth and creamy. Adjust seasoning to taste, adding more lime juice for tang or sugar for sweetness.
- Slice & Serve: Using a sharp knife, cut the roll in half for easier eating. Serve immediately with the creamy peanut dipping sauce and enjoy the fresh, crunchy flavors.
Notes
- Double wrapping the rice paper sheets helps hold the large roll together and prevents tearing.
- You can substitute the imitation prawns with any plant-based protein or even tofu for a vegan option.
- Adjust the peanut sauce consistency by adding more warm water or peanut butter as preferred.
- Serve the rolls fresh to maintain the crisp texture of the vegetables and softness of the rice paper.
- If you don’t have julienne peeler, finely slicing the vegetables into thin sticks works well too.
