summer rolls

Fresh and healthy summer rolls filled with vegetables, berries, and optional proteins. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, and can be made vegetarian or vegan!

Rice Paper Rolls

rice paper wrappers (two sizes summer rolls)

noodles

strawberries

raspberries

blackberries

romaine lettuce (small)

carrot

cucumber

pepper

purple cauliflower (optional)

red cabbage

avocado

cilantro

mint

hanful Thai basil

edible flowers (optional)

tofu

peanut dipping sauce

salad dressing (strawberry, raspberry, or blackberry dressing)

First, prepare the vermicelli noodles. Simply prepare according to the package instruction and then set aside, to allow them to completely cool down.

I tend to blanch them in boiling water for 1 minute. Then remove quickly and rinse with cold water. This will stop them overcooking and cool them down quicker.

Next, prepare the fruits and vegetables. I like to switch between using my mandoline to make thin, even slices, and cutting them julienne style (thin batons). You can also use stampers to cut out small shapes like hearts, flowers, or stars (i.e. avocado stars* or strawberry hearts).

If using grilled tofu, julienne it into thin baton pieces.

Step 1. Prepare the Fillings

This summer rolls recipe is super versatile - meaning there are various options for dipping sauces. I recommend using either this  Peanut Butter Dipping Sauce, Mango sweet chili sauce, or one of these three berry dressings:Strawberry , Raspberry, or blackberry dressing. You can also serve the rolls alongside simple dips like soy sauce.You can also serve the rolls alongside simple dips like soy sauce.

Step 2. Prepare your dipping sauce/s

You'll need to soften the rice paper wrappers one at a time. Dip a rice wrapper into a large bowl of warm water for between 5-10 seconds.

Remove it while it's 'bendy' but not yet soft ( it will continue to soften once removed). Allow any excess water to drip off the wrapper back into the bowl and then lay on a flat surface ( a damp chopping board or kitchen towel is best to avoid sticking).

Step 3. Prepare the Rice Paper

To Fill them: Starting about an inch in from the wrapper edge, layer your fillings. I like to place a few julienned vegetables (and optionally tofu), berry slices, and herbs. Then add some rice noodles (optional) on top. Keep in mind that whatever ingredients you place first, will be the top of the roll.

For &#039;pretty&#039; rolls I like to sprinkle some seeds and add the shaped slices of fruit/veg first, before stacking the remainder of the ingredients.

To wrap them: Wrapping these is quite easy once you get the knack of it- especially as it&#039;s similar to how you roll a burrito.

You can optionally first roll up the 1 inch of the wrapper by the fillings or simply - Carefully tuck in the edges, then continue rolling repeatedly until sealed.

Step 4. Assemble the summer rolls

These summer rolls are best eaten immediately or on the day they are made. Serve them with your dipping sauce/s of choice. Depending on the size of the rice paper wraps, you can serve the rolls whole or cut in half.

You can store any leftovers in the fridge for about 2 days. It's best to wrap them individually  (tightly) so the rice paper doesn't dry and crack. Allow them to come back to room temperature before eating.

How To Serve and Store

https://content.jwplatform.com/videos/sXdADM7y.mp4

This is a recipe for fresh and healthy summer rolls filled with vegetables, berries, and optional proteins. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, and can be made vegetarian or vegan!

Fresh Summer Rolls

Colorful veggie-packed rice paper rolls with homemade peanut dipping sauce.

Rainbow Summer Rolls

rice paper wrappers (6")

carrots (shredded)

purple cabbage (shredded)

yellow bell pepper

avocado (sliced)

oz teryikai baked tofu

basil leaves

mint leaves (optional)

tbsp red curry paste

peanut butter (natural, salted)

lime juice

water

maple syrup

Combine the peanut butter, curry paste, lime juice, water and maple syrup in a mixing bowl and stir to combine. Tip: Room temp peanut butter is ideal for this. It makes it so much easier to mix! Also make sure your peanut butter only contains peanuts and salt. Some will have added sugar and oils and that won&#39;t taste the same.

Taste and add a pinch of salt if needed. Chill in the fridge until ready to serve.

Make the Sauce

Soften one rice paper sheet at a time by dipping it in a shallow dish of warm water. Resist the urge to soak the rice paper. That will make it too soft and difficult to roll. Instead just place the rice paper in the bowl of water, flip, and then transfer to a flat surface like a plate or better, a non stick baking mat.

Next, place 2 basil leaves and 2 mint leaves to the center of the rice paper wrapper and layer in some carrots, purple cabbage, cucumber, peppers, tofu and avocado on top. Then tightly roll the rice paper up by tucking in both sides and genetly rolling forward, kind of like when you&#39;re making a burrito.

Repeat with the remaining rice paper, veggies, and tofu and then place the Rainbow Summer Rolls on a plater with the Peanut Dipping Sauce. Enjoy!

Make the Summer Rolls

If you love summer rolls you are going to go crazy for this summer roll bowl meal prep! Drizzled with a mouthwatering spicy peanut sauce and packed with veggies and fiber to keep you full! This high protein vegan meal prep will keep you full and energized throughout the day!

Summer Roll Bowl Meal Prep (high protein & vegan)

400 g Extra Firm Pressed Tofu (cubed)

tsp Coconut Aminos (or soy sauce)

Edamame (shelled and frozen)

¾ Large Cucumber (cubed)

Carrot (shredded)

Purple Cabbage (shredded)

Natural Peanut Butter

tbsp Soy Sauce

tsp Sriracha

tbsp Lime Juice (or lemon)

tbsp Maple Syrup

Sesame Seeds

Lime Wedges

Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.

Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.

Steam the edamame for a few minutes until cooked then run under cold water. Cook your  noodles of choice then run under cold water.

Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.

Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!

Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they&#39;re  perfect as a light snack or healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won&#39;t want to stop at one!

Vietnamese Rice Paper Rolls

200 g prawns (cooked, sliced in half lengthways)

200 g vermicelli rice noodles

rice paper wrappers

lettuce (roughly chopped)

water (boiling,

water (lukewarm, for dipping rice paper sheets)

peanut hoisin dipping sauce

nuoc mam cham

Soak

Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.

Water

Pour some lukewarm water in a large, deep bowl - make sure it&#039;s deep enough for softening your rice paper.

Slice

Next, slice your prawns in half and devein them if this hasn&#039;t already been done.

Drain

Finally, drain the vermicelli and place all the ingredients on the table. Now you&#039;re ready to roll!

To prepare your ingredients:

Rice Paper

Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.

Fillings

Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.

Roll

Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.

That&#039;s it! All that&#039;s left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!

To assemble your rolls:

https://www.youtube.com/watch?v=JAefcm6uPs0

Vietnamese Rice Paper Rolls are super quick to prepare! Pack them with juicy prawns, vermicelli noodles, crispy lettuce and fresh mint. They're totally addictive snacks or perfect as a light and healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!

RECIPE STEPS
00:00 - How to Make Vietnamese Rice Paper Rolls
00:05 - Soak vermicelli noodles, slice cooked prawns
00:13 - Dip rice paper in warm water to soften
00:17 - Layer with filling ingredients
00:22 - Roll up, folding in edges along the way

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Easy Vietnamese Rice Paper Rolls [Ready in 10 Minutes!]

Gỏi Cuốn comes loaded with fresh herbs and ingredients. Learn how to wrap PERFECT Vietnamese Rice Paper Rolls using our step-by-step instructions!

Gỏi Cuốn (Vietnamese Rice Paper Rolls)

kg / 2.2 lb fresh prawns ((deshelled))

kg / 2.2 lb pork belly

rice noodles

rice paper ((we buy it dry from the Asian grocery stores))

Thai basil

Purple/Green perilla

Bean sprouts

Lettuce

chives

rice paper ((we get the large ones from the Asian supermarket))

Remove the leaves from the herb and salad stems, then put them in a colander.

Fill a sink or large bowl with cold water and add 3 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat the salted soaking another 2 times to remove the impurities.

When finished, dry them in the colander until they&#039;re ready to use.

Preparing The Greens

Roll the pork belly along the length.

Wrap twine or string around the belly to secure its shape, then tie a few knots to prevent it from comming undone as it cooks.

Boil the meat in water for 1 hour or until soft, then take it out.

Remove the string and slice into thin pieces.

Preparing The Meat

Boil a pot of water and cook the rice noodles for 10 minutes or until al dente. Make sure to stir every 3 minutes to prevent anything from sticking.

When cooked, drain the water and run the noodles under cold water until cool. Let it drip dry in a colander.

Cooking The Noodles

Organise your ingredients close to you before you even start rolling your Gỏi Cuốn. Keep the proteins and water closest to you, then noodles and herbs just behind them.Set up 2 plates side by side

Dip the rice paper into the water until the entire surface is just wet. Make sure there is always another one wet and resting on the second plate.

Lay the lettuce on the part of rice paper closest to you. Place the other herbs on top.

Grab some noodles and place it over the herbs. The weight will help hold the greens down.

Slide a few pieces of pork above the greens. Make sure to leave no gaps because they will show in the final roll.

Place 2-3 prawns above the pork.

Fold the left and right side of the rice paper toward the middle.

Bring the bottom of the rice paper to the middle and begin rolling tightly, pressing down firmly with each roll.You can wedge a sprig of garlic chive along the length of the meat so that a part of it sticks out as a garnish.

Serve the Gỏi Cuốn fresh as is with Peanut Hoisin Sauce or Vietnamese Dipping Sauce (Nước Mắm)!

How To Wrap The Rolls

Easy Summer Rolls

rice

carrot,

mango, thinly sliced

cabbage,

cucumber,

small bell pepper, julienned

Lettuce leaves (you can use any greens here. I used about 4 large pieces of collard greens)

mint (about 4 medium leaves per roll)

avocado, thinly sliced

peanut sauce

Prepare your rice paper wraps as you&#8217;re ready to roll them but running each wrap under water for 5 seconds each. I like to use 2 wraps per roll and run them under the water at the same time. You can do this with just one wrap if desired. Lay the first wrap down (I find that doing this on parchment paper helps it not stick as much). Lay the second wrap down on top of the first so that there&#8217;s about an inch over hanging (this just give you more space to work with).

Lay the green leaves down in the center of the rice paper (I split mine into small pieces to make it easier). Stack up all of the veggies, mango, and the mint so that you&#8217;re using about 1/8 per roll. I usually just eyeball it to try and make them all even. Leave 1/2 of an inch clean on the sides.

Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video above to see how I do it.

Enjoy immediately or the next day with a big bowl of peanut sauce!

I definitely need practice rolling them to make them as lovely as yours but the taste was delish! Do i need to wrap in moist papertowels to save for lunchbox tomorrow?

I personally don't like carrots but I really really love cabbage, so I'm probably skipping it or replace it. Anyway, this looks really yummy! Thank you for this! This is really going to be perfect for summer.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625685840/ilBXbzTlz.mp4

Summer Rolls

Vegetarian summer rolls with avocado, tofu &amp; fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin &amp; Vietnamese dipping sauce!

Vegetarian Summer Rolls with 3 Dipping Sauces

carrots

red bell pepper

cocktail cucumbers

oz firm tofu

spring mix or shredded lettuce

oz dried vermicelli rice noodles

herbs

vegan fish sauce

sugar

Tablespoons lime juice

rice wine vinegar

garlic

Thai chili pepper

Tablespoon carrot

chili garlic sauce

hoisin sauce

peanuts

peanut butter

lite coconut milk

½ Tablespoon hoisin sauce

brown sugar

Tablespoon chili garlic sauce

Make the dipping sauces

For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).

Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham):

Prepare the tofu

Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.

Pan fry the tofu

Dip the rice paper

Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)

Add the spring mix

Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.

Make the summer rolls

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