Cold Thai Veggie Peanut Wraps

Thai cuisine is celebrated worldwide for its vibrant flavors, fresh ingredients, and the perfect balance of sweet, salty, and spicy elements. From aromatic curries to refreshing salads, the culinary tradition of Thailand offers a wealth of delicious options that can cater to all tastes and dietary preferences. Among these delightful dishes, Cold Thai Veggie Peanut Wraps stand out as a nutritious and refreshing choice, ideal for a variety of occasions.

Discover the vibrant flavors of Thai cuisine with these Fresh & Zesty Cold Thai Veggie Peanut Wraps! Perfect for lunch or a light dinner, these wraps combine fresh vegetables, creamy peanut sauce, and delicate rice paper, creating a nutritious and satisfying meal. Easy to customize for various dietary needs, this recipe guides you through preparing delicious fillings and mastering rice paper wrappers like a pro. Enjoy a refreshing, healthy dish bursting with flavor and color!

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Ingredients

4 large rice paper wrappers

1 cup cooked vermicelli noodles (preferably rice noodles)

1 cup shredded carrots

1 cucumber, julienned

1 red bell pepper, thinly sliced

1 avocado, sliced

1 cup fresh spinach or lettuce leaves

1/2 cup fresh cilantro leaves

1/4 cup chopped green onions

1/2 cup peanut butter (or almond butter)

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 tablespoon honey or maple syrup (for a vegan option)

1 teaspoon minced garlic (optional)

1 teaspoon grated ginger (optional)

Sesame seeds (for garnish)

Instructions

Prepare the Peanut Sauce: In a small bowl, combine the peanut butter, soy sauce, lime juice, honey/maple syrup, minced garlic, and grated ginger. Mix until smooth and have a nice dipping consistency. You can thin it out with a little water if needed. Set aside.

Prep the Vegetables: Wash and prepare all the vegetables. Shred the carrots, julienne the cucumber, and slice the bell pepper and avocado. Rinse the spinach or lettuce leaves and pat dry.

Soften Rice Paper Wrappers: Fill a shallow dish or plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable but not overly soft. Lay it flat on a clean surface.

Assemble the Wraps: On the lower one-third of the rice paper, layer some vermicelli noodles, a handful of shredded carrots, cucumber, bell pepper slices, avocado, spinach or lettuce, cilantro leaves, and green onion. Be careful not to overfill to allow for easy rolling.

Roll the Wraps: Fold the sides of the rice paper over the filling, then gently roll from the bottom (the filled end) up towards the top (the empty edge), tucking tightly as you go. Ensure all fillings are fully wrapped inside. Repeat with remaining wrappers and filling.

Serve: Place the assembled wraps on a serving platter. Drizzle with peanut sauce or serve the sauce on the side for dipping. Sprinkle sesame seeds on top for an added crunch.

Enjoy: These wraps are best enjoyed fresh but can be stored in an airtight container in the fridge for a day if needed.

Prep Time, Total Time, Servings:

20 minutes | 30 minutes | Serves 4