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Rainbow Vegetable Rolls with Peanut Sauce

Our rainbow vegetable rolls with homemade peanut sauce are perfect for a midday snack, appetizer, or light lunch, and they are easily meal-prepped to eat throughout the week. 

Rainbow Veggie Roll-Up with Peanut Sauce

Tressa Jamil
Try our rainbow veggie roll up's for a filling and nutritious snack or lunch, and pair them with homemade peanut sauce.
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Lunch, Snack
Cuisine American
Servings 4 people
Calories 64 kcal

Equipment

Ingredients
  

For the Veggie Roll-Ups:

  • 4 large collard leaves, stems removed and cut in half
  • 3 medium carrots, matchstick
  • 5 medium celery stalks, matchstick
  • ½ head purple cabbage, matchstick
  • 6 sweet peppers, matchstick

For the Peanut Sauce:

Instructions
 

  • Remove the collard green stems and cut the leaves in half. Then, bring water to a boil in a saute pan. Blanch the leaves for 20 seconds, and set them aside to dry.
  • Cut the cabbage, sweet peppers, carrots, and celery into matchsticks.
  • Now it's time to assemble the roll-ups. Add a small portion of each vegetable to the collard green leaf, then roll it into a cylinder-shape.
  • Cut off the end of the roll-up and set it aside.
  • Combine the ingredients for the peanut sauce in a small bowl and serve on a plate with the veggie rolls-ups.

Nutrition

Serving: 2 Roll-Ups (Sauce Not Included)Calories: 64kcalCarbohydrates: 14gProtein: 2gSodium: 54mgPotassium: 399mgFiber: 5gSugar: 7gVitamin A: 780IUVitamin C: 113mgCalcium: 72mgIron: 1mg
Keyword vegetable rolls
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

Check out our web story for veggie roll-ups!

WHAT YOU NEED TO MAKE THIS RECIPE

  • Collard Leaves: Use the collard green leaves to create a sushi-like wrap for the vegetables.
  • Carrots: Add color and crunch by including carrots.
  • Celery: For textural variation, I love celery in our veggie roll-ups.
  • Cabbage: I use purple cabbage for added color, but use whatever you have on hand.
  • Sweet Peppers: I prefer the sweetness of sweet peppers along with the other vegetables; bell peppers are a great alternative.
  • Peanut Sauce: My recipe for peanut sauce is a combination of natural peanut butter (I like chunky peanut butter), soy sauce, chili oil, rice wine vinegar, lime juice, ginger paste, garlic, brown sugar, and water to thin it out and provide the right consistency.

HOW TO MAKE OUR VEGETABLE ROLLS

STEP 1

Remove the collard green stems and cut the leaves in half. Then, bring water to a boil in a saute pan. Blanch the leaves for 20 seconds, and set them aside to dry.

STEP 2

Cut the cabbage, sweet peppers, carrots, and celery into matchsticks.

STEP 3

Now it’s time to assemble the roll-ups. Add a small portion of each vegetable to the collard green leaf, then roll it into a cylinder-shape.

STEP 4

Cut off the end of the roll-up and set it aside.

STEP 5

Combine the ingredients for the peanut sauce in a small bowl and serve on a plate with the veggie rolls-ups.

Did you enjoy this recipe for vegetable rolls?

Try one of these favorites from the Jamil Ghar!

COMMON QUESTIONS ABOUT OUR VEGETABLE ROLLS

What can I add to the roll-up’s?

  • Hummus
  • Cooked Quinoa
  • Cucumber
  • Broccoli Sprouts
  • Cooked Rice
  • Avocado
  • Beets
  • Watercress

How do you keep the vegetable rolls together?

I tightly wrap the vegetables in large collard green leaves. In my experience, collard greens are strong enough to keep the veggie roll up together. If you’re concerned about the wraps coming apart, you can add a thin layer of hummus to the leaf before including the vegetables- this can help maintain the structure.


Can I make the roll-ups ahead of time?

If you’re meal-prepping or planning a big get-together, you can easily make the roll-ups ahead of time and store them in the fridge until you’re ready to serve them.

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