Edible Bozeman

Asian Veggie Rolls with a Spicy Thai Cashew Dressing

Leftover sticky rice and julienned veggies get wrapped up quickly in rice pancakes for an easy but impressive looking appetizer. So long as the veggies are roughly the same size and the wraps aren’t over-stuffed, it all comes together without too much fuss. The key here is a flavorful sauce. Spicy Thai cashew dressing is our go-to, but these wraps are great with chipotle ranch dressing, sweet and spicy mango dressing, or herbed vegetable dip. Let your taste buds be the guide.



1 package (12 count) rice spring roll wrappers
20–24 small lettuce leaves (Boston or butter lettuce)
1 cup prepared sticky rice
1 avocado, cut in half, pitted, and sliced thin
1 English cucumber, cut into 2-inch blocks and julienned
1 red pepper, julienned
1 yellow pepper, julienned
¼ cup carrot, grated
2 scallions, diced

Follow instructions on the spring roll wrappers package to soften the pancakes and prepare for filling. The easiest work surface is a clean flour-sack cloth over a cutting board.

Start with 2 small pieces of lettuce in the center of the pancake. Top with 1 scant tablespoon of rice. Tuck 2 thin avocado pieces next to the rice. Top with a few pieces of cucumber, peppers, carrot, and about a heaping teaspoon of diced scallions. Do not overfill.

To roll the pancake, pull the right and left edges over the filling so they are barely overlapping. Then lift the bottom edge and cross over the overlapped edges, tucking and pulling the wrap tight (but not too tight). Continue to roll the wrap, much like a burrito, so you end up with a little package of veggies secured in the rice pancake. Repeat with the rest of the wrappers.

The rolls are best enjoyed immediately after assembly, but can be made up to 2 days in advance as long as they are individually wrapped in plastic wrap and stored in the refrigerator.


¼ cup creamy cashew butter
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
3 tablespoons avocado oil
1 tablespoon liquid aminos
¼ cup honey
2 garlic cloves
1-inch piece of fresh ginger, peeled and grated
1 teaspoon salt
½ teaspoon chili garlic paste
¼ cup cold water

Combine all the ingredients except water in a blender or food processor and blend until smooth. Add 1 tablespoon of water at a time, up to ¼ cup, until it reaches desired consistency. Pour into a serving dish and start dipping those rolls!

The dressing will last in an airtight container in the refrigerator for up to 2 weeks.

More Recipes