Vegan Pea Shoot and Vegetable Rice Rolls with Coconut Dipping Sauce
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Total time: 
Serves: 8
Rice rolls filled with crunchy fresh vegetables is a great appetizer or starter. Serve with coconut cilantro lime dipping sauce.
  • For rice rolls:
  • 3-4 oz. organic pea shoots, rinsed well and patted dry (I used some from Trader Joe's)
  • 1 red bell pepper, julienned or cut into matchsticks
  • 1 large carrot, julienned or cut into matchsticks
  • 1 medium cucumber, peeled if waxed, julienned or cut into matchsticks
  • ¼ red onion, thinly sliced lengthwise
  • fresh organic mint leaves
  • 8 large rice wrapper
  • warm water, for soaking
  • For coconut sauce:
  • ¼ cup fresh lime juice
  • ¼ cup light coconut milk
  • a few tablespoons finely minced fresh cilantro
  • 1 tsp. lemongrass paste
  • 1 tsp. grated fresh ginger
  • ½ tsp. agave nectar (or to taste)
  • salt, to taste
  1. For rice rolls: Have all of the vegetables ready to go. Working with one at a time, dip a rice wrapper in warm water for about 5-10 seconds and place on a clean plate. The wrapper won't be completely soft when you remove it from the water. It will take a few more seconds.
  2. Layer the vegetables in the center of the rice wrapper and top with 4-5 mint leaves. Pull one side of the wrapper over the vegetables, pulling in to make it tighter. Bring the other sides in, like when making a burrito, and roll over. The rice wrapper will stick to itself. Repeat with the other wrappers to form 7 more rolls.
  3. Serve immediately with the dipping sauce, or refrigerate for up to 2 days wrapped well with plastic wrap.
  4. For dipping sauce: Whisk all of the ingredients together. Adjust to taste, making it sweeter or saltier as desired. Makes about ½ cup of sauce.
Recipe by Cafe Johnsonia at