Sandwich or Wrap

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Thai Summer Rolls

Thai Summer Rolls

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For the Summer Rolls:

  1. 8 rice paper wrappers
  2. A few torn leafy greens like rainbow chard
  3. 1 medium cucumber
  4. 1 medium bell pepper
  5. 2 medium carrots
  6. A handful of fresh mint
  7. A handful of fresh cilantro
  8. 1 avocado

For the ‘Peanut’ Sauce:

  1. 2 T. tamari/coconut aminos
  2. 1-2 T. sunflower butter
  3. 1 T. water
  4. 1 T. apple cider vinegar
  5. 1 T. maple syrup
  6. A big squeeze of lime juice


  1. Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.
  2. Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
  3. Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 5 second. Set it on the cutting board to add the vegetables.
  4. Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be sticky and delicate so work carefully.
  5. Cut the rolls in half and place on a serving platter (because if you’re like me, they’ll look better when they’re cut in half and you’re looking at the pretty vegetables inside instead of the wrap job). Drizzle with the sauce or dip in the sauce or both.
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