Veggie rolls are a great way to eat lots of raw veggies in one sitting. They are very filling and satisfying too. They are easy to make, but very time consuming do to the prep and clean-up. It can get messy too! Rolling takes some practice, but the more you make them, the better you learn to roll them nice and tight! I am still learning, but hey… practice makes perfect, right? You can choose to eat the veggie rolls alone, but they are the best dipped in a nice peanut satay or other thai sauce. So delicious. Please keep in mind I did not take pictures of the sauce, as I will be making that fresh right before dinner (when the lighting never seems to be good – when shooting food, it’s a food photographer’s worst fear is not being able to shoot with natural light haha). You can even use a sweet chili Thai sauce, or even just simple low-sodium soy sauce. Once again, these are a great way to get in multiple servings of raw veggies! Put your favourite raw veggies in, and you have a healthy and nutritious raw lunch or dinner! Nom nom.
Raw veggies! But this is what I used for mine, I switch it up all the time.
1 cucumber, grated
1 carrot, grated
2 stalks of celery, chopped into small pieces
2 cups of green – I used a mix with 7 superfoods (cabbage, broccoli, brussel sprouts, kale, radicchio and chicory)
handful of cherry heirloom tomatoes, diced
rice paper (I used 8 sheets – to make 8 veggie rolls)
optional: cooked quinoa, hemp hearts, chia seeds, whole grain rice, beets, onions, the list goes on.
For the peanut satay sauce: use 1/2 cup natural, unsalted peanuts OR two heaping tbs of natural peanut butter. Place in food processor with 1/2 cup full fat coconut milk, 2 tbs of low sodium soy sauce and a pinch of sea salt with lots of fresh lime juice. Process until well combined.
2. Chop celery and tomatoes into fine pieces. Chop greens into small, fine pieces as well.
3. Remove 1 rice paper wrap from the package. Place rice paper wrap under warm water for about 5-10 seconds. Lay on a cutting board. The rice paper will start to become malleable.
4. Grab a small amount of carrots and place it in a line at the bottom of your wrap. Continue to add your remaining veggies using this method. Ensure they are close together, to make the rolling process easier.
5. When you are ready to roll (ha, see what I did there) carefully take the bottom of the rice paper wrap and begin to roll upwards. Hold the veggies tightly together to ensure none fall out. Once you roll a few times, begin to fold in the outer edges inwards, towards the center of the wrap. This is what will ensure the ends are secure and prevent veggies from falling out, or worse, the wrap from falling apart altogether. Very important!
6. Roll until finished, ensuring the ends are moved inward as you roll to ensure they are secure. Place finished roll in a container and continue onto the next one! Using the same process as listed above.
7. Using a food processor blend garlic, coconut milk, natural peanut butter and fresh lime juice until well combined. Pour into a serving dish. Refrigerate any unused sauce for a few days.
8. When you’re ready to serve, choose to cut the veggie rolls into small pieces (like sushi) or eat as is. Dip into your choice of sauce and enjoy!