Thai Spicy Peanut Veggie Rolls

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Having spent a month travelling Thailand in the summer of 2013, I often find myself spontaneously craving the bold flavours of Thai cuisine. For that reason, the sauce that accompanies these veggie rolls can easily be made (and altered) from everyday ingredients that you might already be keeping in your fridge!

Sauce

3 tbsp natural peanut butter (smooth or crunchy both are delicious)

2 tbsp soy sauce
1 tbsp olive oil

1 tbsp sambal oelek chili paste (*can sub Sriracha sauce or hot chili flakes)

1 tbsp honey (*can sub agave nectar)

1 tsp fresh lime juice

Veggie Rolls

6 sheets 22" rice paper

1 avocado

1 english cucumber

1 large carrot

1/2 head butter lettuce
1 package extra firm tofu (*optional)
1 small bushel of cilantro (*optional)

Step 1

Slice avocado into approximately 10 slices per half; cut ends off cucumber, then cut in half and chop both halves into matchstick pieces; thinly slice carrot into pieces equal length to the cucumber matchsticks - I prefer to do this by using a potato peeler!

If you decide to add tofu, slice this into matchstick pieces as well, each about double the size of the cucumber pieces. If you also decide you'd like to include cilantro in your rolls, remove the leaves from any stems.

Step 2

Fill the lid of the rice paper package with enough water to just cover the bottom of the lid. Take your first sheet of rice paper and soak it in the water until it is completely soft - about 1 1/2 minutes.

Step 3

Move soft sheet of rice paper onto a paper towel and place a small handful of the cut vegetables lengthwise in the middle of the sheet.

If you decide to add tofu, add about 3-4 pieces of this to the vegetable stack.

Top vegetables (and tofu) with one leaf of the butter lettuce and a sprinkling of cilantro leaves (I know this is an herb you either love or hate, so if you hate it the rolls are just as delicious without them!).

Step 4

Fold sides of rice paper in over the short ends of the vegetable stack. Then, starting by folding one of the remaining sides over the long side of the vegetable stack, roll up the vegetable stack into the rest of the rice paper.

Step 5

Repeat steps 2 through 4 filling the remaining five rice paper sheets.

Step 6

For the sauce, simply add all the ingredients to a bowl and stir until completely mixed, and you're ready to dip your delicious veggie rolls!