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Raw Veggie Wraps with Drinkable Peanut Butter Ginger Sauce

Posted on July 10th, 2012  |  5 Comments

Hey you! Into veggies?

How ’bout dipping sauce?

I wasn’t so into the former, but totally the latter and now….. I’m hooked on both.

I’m also into saving money. Moolah. Dough, or is it Doh? Whatever, CASH. Hard earned green stuff that buys things we need and want.

And well, I want more of it.

How ’bouts you?

Veggies are a good answer to this want-more-money problem.

Mo’ money, mo’ problems?

Try vegetables.

Get answers.

How so?

They’re CHEAP!

Shoooooo, even organic they’re cheaper than meat.

And dipping sauces?! I’m pretty sure they’re phenomenal, as in, can turn any dish into a spectacular dish; take it totally over the top.

That’s this sauce.

I could barely believe it myself, I mean, it’s my sis who’s the sauce/dressing maker – she’s too good, and doesn’t even write it down, blast her! And then here I am making a drinkable dipping sauce that has Meghann written all over it.

I guess things do run in the fam.

Thanks sis.

Try this.

You too everyone else. We can be fam in that non-fam way, connecting over the internet. So not weird at all.


But trust me on the sauce.


Peanut Butter Ginger Dipping Sauce with Raw Veggie Wraps

by The Talking Kitchen

Prep Time: 10 minutes


  • 8-10 spring roll wrappers
  • 1 bell pepper, sliced (I used about a 1/3 of each a red, yellow and orange)
  • 1 cucumber, sliced
  • 1 c. bean sprouts
  • 1 c. lettuce, shredded (substitute: cabbage)
  • 1 avocado, sliced

Dipping Sauce

  • 1 Tbsp natural peanut butter
  • 2/3 Tbsp minced ginger (use 1/2 Tbsp freshly grated ginger)
  • 2 Tbsp rice vinegar
  • 2 Tbsp Liquid Aminos (substitute: soy sauce)


Place a single spring roll wrap on a plate with water. Let sit for at least 20 seconds, it will get soft and gel-like. Carefully remove from water and place on a clean surface.

Lay the veggies, avocado and lettuce in the bottom half of the wrapper, leaving about an inch below. Roll up the wrapper, being sure to fold the ends in before complete the final roll- like a burrito. Set aside, it will become less flimsy as it sits. Sprinkle with sesame seeds for presentation.

These refrigerate well overnight… they didn’t make it to day 3 so I don’t know for sure, but I’m pretty sure they’ll hold up in the refrigerator for about 3-4 days.

For the sauce, simply whisk everything together until combined.


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5 Responses

  1. Megan says:

    If you don’t like ginger can you use garlic???

  2. […] friend over at The Talking Kitchen turned me onto spring roll wrappers.  You can purchase them at your local Chinese market or […]

  3. Handful says:

    I just bought some rice papers and had no idea how to use them. Awesome!

  4. […] at All Things ReCreated helped me perfect this garlic-ginger peanut butter sauce, adapted from The Talking Kitchen, when I cooked for them in September.  I also made a Vietnamese chili lime dipping sauce which I […]

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