Sometimes I wish that I were back in the lands of beautiful Southeast Asia. I have dreams about soaking up the sun on pristine beaches or kayaking through the floating islands of Halong Bay. Vietnamese food takes me back to chasing giant, stunning waterfalls, zip-lining across rivers, exploring massive caves and eating at tiny corner restaurants amongst the busy scooter traffic.
My taste buds were happily dancing from the North tip of the country in Hanoi, all the way South to the island of Phu Quoc. I indulged in Vietnamese soups almost daily; pho and vegetarian Bún bò Huế were my favourites. I drank Vietnamese iced coffees in the cities. And on the beaches I bought fresh, juicy fruit from the local women.
Soups, coffee and fruit were great but, they weren’t the most filling. I needed some vegetables in my life. Enter salad rolls. I found that eating salad rolls was a way that I could receive some quick and easy nutrients while still staying full for a while. This dish usually came with a side of peanut sauce. Since I’ve always been a sauce boss, I was instantly hooked. After soaking up almost 5 months worth of Asia, I returned home and found myself in the foreign aisles of the store often. I loved Asian food. And I was on a mission to create the perfect peanut sauce.
Not only is this recipe delicious, it’s fully plant-derived and contains zero gluten. It’s a filling meal that can be easily put together. The best part about creating these is that they can be personalized, which is ideal for picky eaters! It can easily be made with whatever vegetables are in the fridge or even adding fruit such as mango will switch things up.
- 1/4 cup All Natural Peanut Butter
- 1 Lime (juiced)
- 1/4 cup Tamari
- 2 Garlic (clove, minced)
- 1 tbsp Ginger (minced)
- 1 tsp Sambal Oelek
- 2 tbsp Maple Syrup
- 1/4 Cilantro (minced)
- 1 tsp Sesame Oil
- 2 tbsp Rice Wine Vinegar
- 1/8 tsp Cayenne Pepper
- 1/8 tsp Sea Salt
- 1 cup Chickpeas (cooked)
- 1 Avocado (peeled and sliced into strips)
- 1/2 Cucumber (peeled and sliced into strips)
- 1 Carrot
- 1/2 Red Bell Pepper
- 2 cups Napa Cabbage (chopped)
- 8 Rice Paper Wraps
- 2 cups Brown Rice Vermicelli Noodles
- Bring a pot of water to boil. Add in brown rice noodles and let cook for 3-5 minutes or until soft. Remove from heat and rinse. Place in a bowl.
- Prep all veggies by slicing them julienne into about 1/8 inch slices. Cut the napa cabbage and avocado into thin slices. Add hot water to a shallow bowl or skillet. Place a rice paper wrap in the water to soften (about 10 seconds). Transfer to a clean surface. Add in a small amount of carrot, avocado, cucumber, napa cabbage, bell pepper and chickpeas to one side of the rice wrap. Add in a small handful of the rice noodles to reach both sides of the wrap. Fold the bottom of the wrap over the filling and tuck each side in. Roll the rice paper until it’s completely wrapped. Transfer to a plate. Repeat this process until all ingredients are used.
- Create your peanut dipping sauce by combining peanut butter, lime juice, tamari, garlic, ginger, samba oelek, maple syrup, cilantro, sesame oil, rice wine vinegar, cayenne, and sea salt together in a blender or food processor. Pulse until smooth. Pour into a bowl and set aside.
- Serve with a side of peanut sauce. Dig in!
Keep it Fresh- Store in the fridge in an airtight container for up to 2 days.
No Rice Wraps- Use collard greens as wraps or brown rice tortillas instead.
Less Spicy- Skip the cayenne pepper.
No Napa Cabbage?-Use lettuce, spinach or kale instead.