• Ashley Reinke

Summer Fresh Rolls

Easy, refreshing, summer veggie rolls


1 large red bell pepper, cut into strips

2 medium carrots, shredded

1 cup baby spinach

¼ head purple cabbage

6 Rice Paper Sheets

1 medium Avocados

Peanut sauce:

4 tbsp Peanut Butter (or almond butter)

1 Lemon (app. 8 tbsp Lemon Juice)

2 tbsp honey

1 tsp Soy Sauce2 tbsp Water


1. Prep your veggies: Cut the pepper into long slices and grate the carrots. Slice avocados and cabbage as thinly as possible.

2. Prepare the rice paper: Use a large frying pan and fill it with warm water. Soak one rice paper in water until it becomes soft, around 7-20 seconds). Once the paper is soft take it out of the pan and place it on a damp towel or clean work space. Place the soften paper onto a clean work top or damp towel.

3. Add your filling: Start at the bottom ⅓ of the paper (the part that is closer to you) and layer your veggies. Once it is full go ahead and roll the paper similar to making a wrap. 4. Make your sauce: Combine all the ingredients and stir or blend until smooth.

5. Enjoy!

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