GIANT SUMMER ROLL | with creamy peanut sauce

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GIANT SUMMER ROLL | with creamy peanut sauce

By @Itsvegansis

INGREDIENTS

3 rice paper sheets
1 large iceberg lettuce leaf or romaine lettuce
1 cucumber
1 carrot
1 radish
1 green apple
½ avocado
For the creamy peanut sauce:
¼ cup peanut butter
1-2 tbsp soy sauce or tamari for a gluten-free alternative
1 tbsp rice vinegar
1 tbsp sweetener I like to use maple syrup / dates syrup
1 tsp light miso paste
Water to loosen it up

INSTRUCTIONS

I like to start by making the sauce so that the summer roll can be served as fresh as possible. To make the sauce, mix peanut butter, soy sauce, rice vinegar, sweetener and miso paste. mix in about a tbsp of water at a time to loosen up the sauce until it reaches desired consistency. Set it aside.
Thinly slice your vegetables of choice. I like to use a julienne peeler for the cucumber and carrot and a sharp knife for the rest of them.
Prepare a wide bowl with cold water and a lay a damp towel / wooden board on your work surface.
Dip each of the three rice paper sheets in the cold water for about 10 seconds and lay them on the towel / board so that they overlay in the center. Make sure to move quickly so that the rice paper doesn’t tear.
Place the lettuce in the center, add all the veggies on top of it and tart folding. First fold the bottom towards the center, then both sides and finally roll upwards like you would a burrito. Make sure it’s completely sealed and wrap it with another rice paper sheet if needed.
Serve immediately with the creamy peanut sauce. Enjoy!