Summer vegetable rolls with peanut sauce

Colorful, nutrient-rich vegetables will entice you to eat these summer rolls in a blink of an eye. They’re very nutritious and light at the same time. I fulfilled them with creamy peanut sauce, to which I added a piece of ginger, for an extra dose of refreshment. Look for the recipe below.

Preparation time: 30 minutes
Servings: 3

Ingredients:
6 rice rolls
2-3 carrots, chopped into sticks
½ cucumber, chopped into sticks
½ pepper, cleaned and chopped into sticks
¼ red cabbage head, grated
1 cup lamb’s lettuce
1 cup tofu cheese, chopped into sticks
1 handful of fresh mint leaves
1 handful of fresh basil leaves
1 handful of fresh parsley leaves

Rice rolls topping ingredients:
3 tbsp apple cider vinegar
1 tsp agave syrup
2 tbsp water

Peanut sauce ingredients:
¼ cup peanut butter
2 tbsp agave syrup
2 tbsp water
1 tbsp soy sauce
1 cm fresh ginger, grated
1 lime juice
1-2 tbsp apple cider vinegar (optional)
1 tsp red chili pepper flakes (optional)

Instructions:
1. To prepare the peanut sauce, mix all of the ingredients in a blender and blend until smooth. Set aside.
2. In a smaller bowl, mix apple cider vinegar, agave syrup, and water, and prepare the brush for coating the rolls.
3. Place the rice roll on a clean counter and spread the mixture of apple cider vinegar, agave syrup, and water on both sides. Arrange the ingredients lengthwise by desired order. I suggest you start with lamb’s lettuce, then place red cabbage, carrot, cucumber, pepper, tofu cheese, and herbs. After that, start rolling the rice roll, folding the vegetables. Repeat the process until you have used all the ingredients.
4. Serve the rolls with peanut sauce and enjoy.