These raw, vegan fresh rolls are 100% YUM, gorgeous, and super easy! Once you get the hang of working with rice wraps, you’ll roll these up in no time.
I love bottled Thai sweet chili sauce with these (yes yes, I know it’s sugary), but you can also mix chili garlic sauce with soy and use that as a dipping sauce.
As long as you have the Thai herbs – basil, mint, and cilantro – you can really put anything in these rolls. Raw carrots, peppers, sprouts, cucumbers, beets, asparagus, blanched green beans, and fruit – ripe or green mango, avocado, peach, or pear work great. The protein I used in these is tofu – just plain, unseasoned tofu. You can also use marinated or seasoned tofu, shrimp, chicken, or pork – these rolls are a great way to use up leftover proteins!
The matchstick cuts don’t have to be even close to perfect. Don’t stress!
Just have fun. Aren’t they pretty? You can make them just like this! I promise!
- 10 small rice wraps plus a few extras for when you mess up
- 1 large bell pepper cut into matchsticks
- 1 large mango – ripe or green – cut into matchsticks
- 1 large yellow summer squash cut into matchsticks
- 1 container of sunflower or other sprouts
- 1 large candy cane or other colored beet sliced thinly (use a mandoline if you have one)
- ½ block of tofu drained and cut into matchsticks
- ½ cup peanuts crushed (I used salted peanuts)
- 1 bunch each of cilantro mint, and basil, washed, dried, and with the leaves torn off the stems.
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Soften the rice paper wraps according to package instructions, or by quickly passing them under a running tap to wet them, and laying between damp kitchen towels.
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When the rice wraps are ready to work with, lay a small amount of each ingredient down on each one, starting with the beets (for show, of coursand ending with a sprinkling of peanuts and then some of each of the herb leaves. Roll up the wraps and place them on a tray.
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Serve room temperature, with Thai sweet chili sauce.