Quick and easy, these rainbow colored veggie noodle lettuce wraps are bursting with freshness and smothered in an incredible Thai peanut satay sauce. Better than any takeout, these yummy lettuce rolls are ready to eat in under 30 minutes!
Super healthy, oil-free, naturally gluten-free, and raw, they are the best crunchy, creamy, salty, sweet and spicy summer rolls served as an appetizer or vegan dinner!
When it's HOT outside, we crave, easy, fresh, light meals like vegan sushi, cauliflower-chickpea tacos or summer zucchini and corn fritters! But the number one plant-based summer meal at our house is veggie and noodle salad rolls (lettuce cups, spring rolls, summer rolls, collard green wraps - whatever you call them!) with spicy Thai peanut sauce! Keep reading for the key ingredients plus that incredible dairy-free peanut dipping sauce!
Vegan Lettuce Wrap Ingredients
To build the best lettuce wrap (salad roll), choose a variety of crunchy vegetables . . .
- lettuce/greens - a large leaf variety for wrapping or cup variety (eg. collard greens, romaine, butter or leafy green lettuce).
- carrots - julienne or cut into matchsticks
- cucumbers - deseed and cut into matchsticks
- red peppers - long thin strips
- avocados - creamy slices of avocado
- purple cabbage - adds great crunch and colour
- bean sprouts/microgreens - adds crunch, color, plus flavor
- rice noodles - vermicelli is a great size/texture for these summer rolls or try soba noodles!
Tips for Making the BEST Spicy Thai Peanut Sauce
If you know me, you know my family is all about sauce! Spicy-sweet Thai peanut sauce is the perfect compliment to these fresh, crunchy noodle lettuce wraps/cups. Of course, you can slather this yummy satay sauce on anything - it makes everything 1000% better!
Peanut Butter - use a runny variety for easy emulsion, but if your peanut butter is on thicker side (as mine often is), put the sauce ingredients into a blender for the smoothest, creamiest results. Flavor Option: sub any nut butter of tahini or make your own homemade peanut butter!
Sweet v Spicy - we like it pretty spicy with just a hint of sweetness. The levels of both are customizable to suit your taste by adjusting the amount of sriracha and maple syrup.
Balanced Flavor - start with the suggested amounts and then adjust to get the right balance of flavor for your palate. More peanut butter for nutty creaminess, adjust the soy sauce (tamari) for umami flavor and saltiness. More lime will increase sourness/acidity, more or less sriracha for heat index, and maple syrup adjusts sweetness. The ginger and garlic add pungency and some heat.
Let's Make Vegan Lettuce Wraps!
- Cook the noodles (rice or soba) per package directions.
- While they are cooking (soaking), wash and cut the veggies. If you have a julienne slicer (affiliate link), it will speed things along for this recipe.
- Make the spicy Thai peanut dipping sauce.
- If using collard greens, they need a quick blanch for tenderness.
- Wash and pat dry the lettuce. If making lettuce cups, start with a few noodles tossed in a drizzle of peanut sauce in the bottom of the cup. Add some of each veggie, drizzle with more peanut sauce, then garnish with fresh herbs, hot pepper flakes, and crushed peanuts.
Step-by-Step Guide for Vegan Lettuce Noodle Wraps
- Remove the tough part of the spine of the collard green leaf so it lays flat and wraps easily.
- Quickly blanch the collard greens in simmering water for 20-30 seconds which makes the leaf pliable (tender) and turns it bright green!
- Don't leave them longer or they get too soft.
- Pat dry, let cool, then start assembling the wraps.
- Lay the leaf flat, stack the veggies in the middle at the bottom of the wrap (don't over fill).
- Add a few noodles and a drizzle of peanut sauce.
- Fold the bottom of the leaf over the filling.
- Tuck the sides in as you roll the the wrap.
- Cut in half and then dip into that epic, vegan, spicy Thai peanut sauce.
Storage and Make Ahead Tips
The peanut sauce can be made a few days in advance and stored in the fridge. Stir in a teaspoon or two of water to thin the sauce when ready to use.
Cut all veggies and store in separate containers in the fridge for several days. The avocado is best served the same day it is cut.
Make the noodles or rice (for bowl) ahead of time and store in the fridge until ready to use.
More Vegan Peanut Butter Recipes
If you're addicted to peanut butter like we are, you'll love these recipes . . .
Easy Homemade Peanut Butter - 5 minute, delicious peanut butter recipe.
Spicy Peanut Tofu Bowl - family favorite - bursting with bold flavors!
Dan Dan Noodle Bowl - an incredible spicy, creamy sauce - sooo irresistible!
Peanut Butter Chocolate Chip Banana Bread - second to none - trust me on this!
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Vegan Lettuce Wraps with Noodles and Spicy Thai Peanut Dipping Sauce
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- 2-4 servings vermicelli or soba noodles, cooked
Lettuce Wrap Filling
- 1 red pepper, cut into thin strips
- 1-2 carrots, julienne or cut into thin strips
- 1-3 Persian cucumbers, cut into strips
- 1 avocado, cut into long slices
- 2-4 green onions, cut lengthwise (green part)
- ¼ head purple cabbage, shredded
- 1 cup bean sprouts or microgreens
- ¼ cup cilantro, Thai basil and/or mint, chopped
- 1 head lettuce for wraps or cups
Spicy Thai Peanut Sauce
- ⅓ cup peanut butter, runny
- 3-4 tbsp tamari or soy sauce
- 2 tsp maple syrup
- 1 tsp sesame oil (skip if oil free)
- 2 tbsp lime juice
- 1 medium clove garlic, minced
- ½ - 1" piece fresh ginger, grated
- 2+ tbsp sriracha sauce
- 1 tbsp water (for thinning)
- ½ cup peanuts, chopped
- 1 pinch hot pepper flakes
Vegetable and Noodle Prep
- Cook noodles as per package directions and set aside.
- Cut and slice all vegetables - julienne or slice into sticks.
- Chop fresh mint, cilantro, and/or basil.
- Place small piles of the vegetables, noodles, and fresh herbs across the grain of a sturdy collard green (or similar - butter lettuce, romaine, leafy green).
- Gently roll the lettuce around the vegetables and noodles tucking the sides in as you roll (like a burrito).
- Cut the roll in half.
- Or place noodles and vegetables in large lettuce cup.
- Drizzle with peanut sauce and garnish with added chopped peanuts and hot pepper flakes as desired.
Spicy Thai Peanut Dipping Sauce
- Place all ingredients (except water) for the peanut sauce in a blender and mix until smooth. Or just whisk together in a bowl.
- Ginger (sub ¼ - ½ tsp ground ginger if no fresh). But fresh is best if available!!
- Taste and adjust ingredients as per personal taste.
- Add water 1 teaspoon at a time to thin if needed for drizzling instead of dipping.
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