GIANT AVOCADO SUMMER ROLL
This giant summer roll with creamy avocado and crunchy veggies is quick to make and the perfect healthy fully plant-based lunch idea! Best enjoyed with a peanut sauce. You can also add other veggies you have at home, such as bell pepper or radishes. If you have, add fresh herbs such as cilantro, mint, or basil. To make it even more statisfying, add cooked rice noodles or your choice of protein. Tofu or tempeh work really well here.
Servings: 1
Ingredients
- 3 rice paper wrappers round
- 1 leaf of iceberg lettuce
- 1/2 - 1 carrot julienned (I used a julienne peeler to prep the veggies)
- 1/2 cucumber julienned
- 1 small piece of red cabbage thinly sliced
- 1/2 avocado thinly sliced
For the peanut sauce:
- 1/3 cup natural peanut butter
- 150 ml 1/2 cup + 2 tbsp coconut milk
- 1 tsp Sriracha according to desired spiciness
- 1 lime juiced
- 2 tsp soy sauce or tamari
Instructions
- Prepare all your veggies. Dip the rice paper wrappers into water and lay them out overlapping.
- Add all fillings (but the avocado) to the bottom part. Turn the avocado upside down and place it above the fillings.
- Fold in the sides. Tuck and tightly roll all the way up.
- Blend the ingredients for the peanut sauce in a small blender. You probably will have some left-over peanut sauce if you only make one roll. However I find it hard to make a smaller quantity in the blender. Otherwise you can always whisk half of the amount by hand in a small bowl.
- Cut the avocado roll in half and enjoy with the peanut dipping sauce.