A delicious and healthy recipe for rice paper rolls filled with fresh vegetables and feta cheese. Served with a peanut vinaigrette, these rolls make a perfect appetizer or light meal.
- 8 rice papers
- 1 corn cob
- 16 cherry tomatoes
- 1 small red onion
- 1 small piece of red cabbage
- 1 carrot
- 1 yellow bell pepper
- 1 avocado
- assorted mixed sprouts
- 200 grams of feta cheese
- 2 tablespoons of peanut butter
- 50 grams of peeled, toasted and lightly chopped peanuts
- 2 tablespoons of tamari sauce
- 50 milliliters of extra virgin olive oil
- salt
Prepare the vinaigrette by combining peanut butter, tamari sauce, extra virgin olive oil, and a pinch of salt in a bowl. Use a whisk to blend the ingredients until smooth. Stir in the chopped peanuts and set aside.
Cut the vegetables. Wash the vegetables. Peel and slice the red onion. Shred the carrot. Halve the cherry tomatoes. Slice the red cabbage and yellow bell pepper into thin strips. Peel, pit, and slice the avocado.
Shuck the corn cob and set aside the kernels.
Soak the rice papers in a bowl of hot water. Submerge them in the water for about 1 minute, then transfer them to a damp cloth.
Assemble the rolls by placing a mixture of vegetables, sprouts, and crumbled feta cheese on one end of each rice paper. Carefully roll them up to prevent them from tearing.
Serve the rice paper rolls with the peanut vinaigrette.