It’s been a hot summer this year. Not that I’m complaining mind you, but when we have hot weather, the last thing I want to do is turn on the oven! And when it’s really hot, I find I’m not as hungry during the day. These Vegetable Salad Rolls are prefect when I’m craving something cool, crisp, and light.
Crisp vegetables and creamy avocado rolled into rice paper with an almond butter dipping sauce. Delicious.
I’m always looking for more vegetarian dinner options. I try to serve at least one vegetarian meal a week to lighten things up a little. We all really liked this meal, although hubby said he would like me to add some chicken to his rolls next time. Fine, you big carnivore. I bet these would taste good with some lean cooked chicken breast rolled up inside, but for now, I’m keeping mine purely vegetarian!
I was actually a little surprised that the kids didn’t mind this meal. It was easy for them to eat since the rice paper keeps everything tucked inside nicely. For their dipping sauce, I gave them plain natural peanut butter since I didn’t think they would like a spicy dipping sauce.
If you don’t think these Vegetable Salad Rolls would fill you up enough for dinner, then you could serve them for lunch, which is what I did the next day since I had some leftover chopped veggies. Or, these would also make a beautiful appetizer!
And don’t be intimidated by rice paper, it’s actually really easy to work with. Just follow the instructions it comes with and you’ll do just fine.