Black Rice Veggie Rolls with Peanut Soy Dipping Sauce

Prep Time: 10 min  Cooking Time: 15 min  Total Time:  25 min Servings: ~10


  • 1 Cup Uncooked Black Rice (I used Village Harvest Black Rice!) 
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Sesame Seeds
  • Rice Paper
  • 1/2 Red Pepper Julienned 
  • 1/2 Carrot Julienned
  • 1/3 Cucumber Julienned 
  • 1/2 Cup Mint Leaves 
  • 1 Cup Spinach
  • 1 Tablespoon Peanut Butter
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Agave 
  • 1/2 Teaspoon Hot Sauce


Step 1: Add black rice to 2 cups boiling water. Cook on medium-high heat for 15 minutes or until rice is softened. Add coconut oil and mix until melted. Remove from heat. 

Step 2: Add sesame seeds to rice mixture and let cool. 

Step 3: Set up a plate with hot water, and a flat surface for rolling. Make each roll one at a time, by placing the rice paper on the plate of hot water, letting it soften for ~30 seconds. Remove from liquid and place on flat surface. Add ~1/2 cup of rice, 2-3 pieces of each vegetable, 2 mint leaves, and ~6-8 leaves of spinach. Fold the bottom edge up over the filling, then the two sides in, then roll up till all the rice paper is used. 

Step 4: Mix together peanut butter, soy sauce, lemon juice, agave (you can use honey as a substitute), and hot sauce (add more depending on your taste buds!), for dipping.