fresh summer rolls

Summer rolls are a fresh Vietnamese favorite that are easy to make yourself. These Vietnamese spring rolls are made with rice noodles, lettuce, carrot, and shrimp for a healthy summer appetizer. Served with a quick and simple homemade hoisin-peanut sauce.

Summer Rolls

water

rice noodles

shrimp

lettuce

Vietnamese rice paper

carrot

hoisin sauce

peanut sauce

apple cider vinegar

sugar

peanuts

Fill a large pot with water and bring to a boil over high heat. Add the rice noodles to the boiling water and cook as per the instructions on the package, stirring occasionally to prevent sticking. Once finished, drain the water and rinse the noodles under cold water to stop the cooking.

To make the hoisin-peanut sauce, combine the hoisin, peanut sauce, apple cider vinegar, warm water, and sugar in a small bowl. Whisk together until combined and transfer to a small dipping bowl along with the chopped peanuts.

In a small pot on the stove bring some water to a rapid boil. Add the shrimp to the water and cook for 1 minute until they are cooked through. Drain the shrimp and set aside to cool.

Once cooled, slice the shrimp in half lengthwise.

Begin assembling the rolls by first dividing the rice noodles, shrimp, lettuce, and carrots into 6 equal portions.

Fill a large bowl with water and dip 1 sheet of rice paper into the bowl. Shake off any excess water and transfer to a clean dry cutting board for assembly.

Place rice noodles on the lower half of the paper, followed by sliced carrots and lettuce. Top with 3 halves of sliced shrimp.

Fold the bottom half of the paper snug over the filling, then fold in the sides to secure in place. Finish rolling the summer roll from the bottom towards the top of the paper, making sure the roll is nice and tight.

Repeat steps 5 through 7 for the remaining ingredients. Cut the summer rolls in half diagonally and serve immediately with hoisin-peanut sauce.

Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce.

Vegan Fresh Spring Rolls with Peanut Sauce

oz firm Tofu pressed

soy sauce

garlic powder

ginger powder

oz brown rice noodles

carrots

cucumber or zucchini

mint leaves

cilantro basil

rice paper wrappers

This Date sweetned Peanut sauce

Quick Peanut sauce ((See notes))

My Sweet chili lime sauce

Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)

Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)

Prep your workstation with a large shallow bowl of warm water and a clean surface.

Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.

Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.

Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice

These turned out absolutely delicious and the peanut sauce was amazing!

Awesome recipe!! So well balanced in taste! 
I used mungo bean sprouts instead of noddles and added some mango inside. My family was never a super fan of spring rolls. Now they are (the peanut sauce finished convincing them). Thanks for sharing!

These were amazing - a big hit! Thank you!!

https://www.youtube.com/watch?v=S9eaAbzUYL0

Vegan Spring Rolls with Peanut Sauce Recipe

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Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce.

These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll.

Change it up by changing the marinade, add in fruit, change up the dipping sauce to my sweet chili sauce.

******MORE SPRING DISHES FROM THE BLOG******

SPINACH PINWHEELS WITH CREAM CHEESE: https://www.veganricha.com/vegan-spinach-pinwheels-cream-cheese/

JALAPENO POPPER DIP & HAVARTI DIP: https://www.veganricha.com/jalapeno-popper-dip-vegan-glutenfree/

POTATO SWEET POTATO LATKES: https://www.veganricha.com/potato-sweet-potato-latkes/

COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

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VEGAN SPRING ROLLS WITH PEANUT SAUCE RECIPE | Vegan Richa Recipes

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Top 2 fresh summer rolls recipes from across the web

The most viewed fresh summer rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Summer Rolls

Vegan Fresh Spring Rolls with Peanu...

The most viewed fresh summer rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine