Incredibly fresh, crunchy, and a flavor explosion, these rice paper rolls are packed with veggies and a tasty almond butter sauce. This is one of my most commonly made camping lunches (or backpacking on day 1!) because it’s vegan, gluten-free, and so fresh and tasty.
Serves 6.
Ingredients:
For almond butter sauce:
- 3/4 cup almond butter (or peanut butter)
- 3 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 3-4 cloves garlic, mashed
- 1.5 tsp sriracha
- 3-5 Tbsp warm water as needed for consistency
For rolls:
- 12 sheets rice paper (a couple extra to be safe)
- 2 medium carrots
- 1 cucumber
- 1 red bell pepper
- 1/4 purple cabbage
- 1 head butter lettuce or green leaf lettuce
- 2 avocados
Instructions:
At home: Make almond butter sauce and pack in a leak-proof plastic container. I use small screw-top containers from REI. Julienne chop the carrots, cucumber, and bell pepper, or cut into matchsticks. Slice the purple cabbage thinly. You should have roughly similar amounts of each veggie. Pack in separate ziploc baggies. Pack rice paper carefully, preferably in something hard sided so they don’t break. I usually bring a frisbee to soak the rice paper, so I’ll pack it in this for extra protection.
At camp: Soak rice paper in cold water until pliable but not completely soft. I usually do this in a frisbee because it’s the perfect size (and then I have a frisbee on the trip :). Take out of the water, spread almond butter sauce, and then lay fillings on top. Wrap like a burrito, folding the ends in, then folding one side up, and rolling.
