Healthy and Delicious Summer Rolls

5 from 4 votes

Servings: rolls

Author: Pamela

For the sauce:
2 Tablespoons creamy peanut butter preferably organic (or cashew or almond butter)
1 Tablespoon unrefined cold-pressed extra-virgin olive oil
1 Tablespoon unseasoned rice vinegar
½ Tablespoon raw honey choose a mild flavor
½ Tablespoon water
½ Tablespoon shoyu or gluten-free tamari
pinch sea salt
pinch cayenne pepper
For the summer rolls:
8 8-inch rice paper rounds, plus additional in case some tear
1 large sweet potato (peeled if desired) and cut into ¼” matchsticks
unrefined coconut oil or extra virgin olive oil for drizzling
sea salt and black pepper to taste
4 medium brussels sprouts thinly sliced or shredded
¼ head of small red cabbage thinly sliced or shredded
2 medium carrots shredded, grated, or julienned
1 large avocado cut into thin slices
handful each of fresh mint leaves basil leaves and cilantro leaves
Other possibilities: cooked shrimp chicken, tempeh or tofu, cooked rice noodles

To make the sauce: whisk together all of the ingredients in a bowl or a glass jar and set aside. *
To make the summer rolls: Drizzle the sweet potatoes with oil and sprinkle with salt and pepper. Roast in a 400 degree oven for 18-20 minutes until tender.
Fill a shallow baking dish or a skillet with warm water. Soak 1 rice paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute. Remove from the water and transfer to a plate or cutting board.
Spread 2 teaspoons of peanut sauce on the rice paper (or omit and use as a dip once rolls are assembled) and top with 2-3 large mint leaves, 1-2 large basil leaves, a pinch of cilantro leaves, a
pinch each of the Brussels sprouts, cabbage, and carrot, a few sticks of sweet potato, and a couple of avocado slices, taking care not to overstuff. Roll up rice paper tightly around filling, folding in sides and continue rolling.
Transfer summer roll to a plate and cover with dampened paper towels.
Make the remaining rolls in the same manner. Serve rolls halved on the diagonal.
Store in the fridge covered with a damp paper towel 2-3 days.

* Sauce can be refrigerated for up to 5 days. Bring to room temperature and re-emulsify before using.