Step 1

You can watch the video in the post for visual instructions.First, prepare the noodles as per the package instructions. You can either boil them for some seconds or simply soak them in hot water for a couple of minutes. However, this will vary based on the type of noodle and the brand. Drain the hot water and rinse the noodles with cool water.Optional step: If you’d like to color your noodles, you can separate them into portions and mix them with the natural color of your choice. Pink = beet juice, Blue/turquoise = blue spirulina powder, Yellow= turmeric powder.

Step 2

While the noodles cool, it’s time to prepare the rest of your fillings. Finely chop, slice, shred, or spiralize the vegetables.

Step 3

If you want to use chickpeas, I recommend crisping them up slightly in a saucepan with a bit of oil and soy sauce (GF or tamari).

Step 4

First, place a damp kitchen towel onto your working surface.I’ve found this is the best way to avoid the rice paper from sticking to your surface.

Step 5

Fill a large bowl or pot with water and completely dip one rice paper in the water for 2-3 seconds. Then shake off any excess water and place the rice paper flat onto the kitchen towel.

Step 6

Place the cooled noodles and veggies about 1/3 of the way up the roll, leaving 1-2-inches of space on the sides.Whatever you place first (at the bottom) will be visible on top once the summer rolls are rolled up.

Step 7

Fold in both sides, then roll from the bottom upwards until it’s fully sealed (check the step-by-step-photos in the post). Be careful while doing this, as the rice paper is fragile and can tear. Repeat this step with the remaining fillings and rice paper wraps until they’re all ready.If it tears, you can use a second rice paper to wrap the broken roll.

Step 8

Serve the summer rolls with a Peanut Sauce or Hoisin Sauce. Enjoy!