Veggie Wraps with Peanut Dipping Sauce

We love a light lunch and when we came back from a recent trip we hadn’t had time to go to the grocery store. Our pantry and our fridge is always stocked with the basics so we were able to make a healthy, nutritious and filling lunch in about ten minutes.



Serves 2 - Makes 4 Spring Rolls

  • 1 yellow bell pepper

  • 1 Avocado

  • 2 Medium Carrots

  • ⅛ head Red Cabbage

  • 1 package of 8 inch rice paper


  • Soak the rice paper in warm water until pliable - do one at a time

  • Slice pepper into thin strips

  • Ribbon Slice the carrots

  • Slice Red Cabbage into long strips

  • Slice Avocado length wise

Place three strips of the pepper, three strips of the red cabbage, four strips of the carrot and two pieces of the avocado on one edge of the rice paper.  Beginning at the end where the vegetables are roll tightly. After the first full roll tuck the edges in and complete rolling.  Think burrito. Same technique but you have to be more careful as the rice paper is very delicate and tears very easily.  When ready to plate cut on a diagonal and serve.

Peanut Butter Sauce

  • 1/4 cup creamy peanut butter

  • 1 Tablespoon hoisin sauce2

  • 2 teaspoons soy sauce

  • 1 clove garlic, mashed (or about 1 teaspoon minced)

  • 1 teaspoon Sriracha sauce

  • 1-2 Tablespoons warm water, or more for desired consistency

These easy and healthy wraps have become a new favorite for us, but they do take practice.  Rolling them tightly is an art and were always getting better!  We'll be practicing :)