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Thai Rice Wraps with Vegan Peanut Sauce

Laura Brining
Fresh Thai rice wraps served with a creamy vegan peanut sauce.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 pieces (3 servings)

Ingredients
  

Vegan Peanut Sauce

  • 1/3 cup creamy natural peanut butter
  • 4 teaspoons soy sauce gluten free
  • juice of 1/2 lime
  • 4 tablespoons water
  • 1 clove garlic minced
  • 1/2 teaspoon ginger grated
  • 1/8 teaspoon red pepper flakes

Thai Rice Wraps

  • 12 round 8-9 inch rice paper sheets
  • 4 oz thin vermicelli rice noodles cooked according to package directions
  • 1 large carrot julienned
  • 1/2 medium cucumber julienned
  • 2 cups grated purple cabbage
  • 1 large avocado cut into 12 slices
  • 12 lettuce leaves I used butter crunch but you can use your favourite
  • 24 mint leaves

Instructions
 

Vegan Peanut Sauce

  • In a small bowl, add the peanut butter, soy sauce, lime juice, and water. Stir until fully combined and smooth.
  • Add garlic, ginger, and red pepper flakes. Stir until combined and set aside.

Thai Rice Wraps

  • Soak one rice sheet in warm water for 30 seconds or until the sheet has softened. Remove from water and lay on a flat surface or cutting board. Fill the middle of the sheet with approximately 1/12 of the cooked rice noodles, carrots, cucumber, and purple cabbage. Top with 1 avocado slice, 1 lettuce leaf, and 2 fresh mint leaves.
  • Fold the top and bottom of the sheet over the filling. Fold one of the remaining sides over the other and roll into a tight cylinder. Place the rice wrap on a plate and cover with a damp towel. Repeat with remaining rice wraps.
  • Serve immediately with the Vegan Peanut Sauce.