vegan summer rolls

A fresh, colorful, healthy, and absolutely delicious summer recipe: Summer Rolls served with a homemade Peanut dipping Sauce.

Vegan Summer Rolls with Homemade Peanut Sauce

tofu

soy sauce

5 spices

sesame oil

Rice paper

g glass noodles

carrots

cucumber

yellow bell pepper

mint

lettuce

red cabbage

peanut butter (room temperature)

brown sugar

lime juice

rice vinegar

ginger powder ginger

water

Cut and marinate the tofu. Cut the tofu block in half after pressing it and getting all the extra water out. Combine the soy sauce, sesame oil, and the five-spice powder in a shallow pan. Add the tofu pieces and leave marinating for 15 minutes on each side.

Once the tofu is marinated, heat a pan and cook the tofu on both sides until it turns a golden color. Leave to cool and cut into thinner slices.

Thinly slice the fresh ingredients such as carrots, peppers, cucumbers and cabbage

Prepare your glass noodles by leaving them in boiling hot water for a couple of minutes. Drain the water and leave them cool. Clean and cut your leafy greens.

Fill a big plate with warm water, take a rice paper wrap and immerse it into the water for a few seconds. Place the wrap on a flat surface (a wooden surface works really well) and start placing your ingredients.We like placing the lettuce first, then the fresh chopped veggies, the glass noodles, and the tofu. Last, the mint. Leave some space on the sides, front and back of the paper wrap, placing all the ingredients closer to the center.

Roll up your summer roll. Start by pulling the bottom of the paper and placing it over the ingredients, almost covering them all. With your hands, press the roll and fold the sides to the center.Keep rolling your rice paper until the summer roll is fully wrapped. Repeat the process for each rice paper.

To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.

Peanut Sauce

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

Healthy Green Summer Rolls served with a delicious homemade dipping sauce.

Green Summer Rolls with Homemade Peanut Sauce

asparagus

zuchinni

spinach

Thinly slice the fresh cucumber, zucchini, and carrot to the same length. Panfry the asparagus for a couple of minutes and cut to the same length than the rest of the veggies.

Tofu Mango Summer Rolls with 5 minute Makhani dipping sauce. You have to try these fresh rolls with Creamy, spicy and lightly sweet Indian sauces. Vegan Gluten-free Recipe

Tofu Mango Summer Rolls with Makhani dipping sauce

Recipe Indian Butter Sauce (or butter

Or use this makhani sauce

Lettuce or Spinach

Carrots (thinly sliced or large grate grated)

Tofu (pressed and sliced into 1/4 inch thick slices)

Ripe Mango (sliced)

green chilies (julienne (or use green or red bell peppers))

cilantro (chopped)

salt (ground cumin and pepper)

Make the butter sauce and cook to thicken with cashew cream. Cool, pour into serving dish. Garnish with pepper and dried fenugreek leaves (optional). Or make a half batch of the makhani sauce to use. Or make some sweet chili sauce.&nbsp;

Prep the veggies and keep ready. Prepare the work area with a shallow dish filled with warm water and a wet cutting board or plate for assembly.

Soak the rice paper wrapper in the water for about 10 seconds(a few seconds less or more depending on the wrappers), press to soak evenly. Remove and place on plate. Pile up greens, cucumber, Tofu, mango, chili and cilantro as you like. sprinkle a pinch of salt, pepper and cumin (optional). Fold one side to make a half circle. Fold the side edges, pack in the filling and roll it over to seal. Repeat for all the fresh rolls. Place on serving platter.

Serve with chilled or warm makhani or butter sauce.

Homemade Fresh Vegan Summer Rolls are healthy, colorful, and fun to make using simple ingredients that are easy to find. Serve these rice paper rolls with a creamy spicy peanut dipping sauce, you’ll have a delicious and light appetizer, lunch or dinner!

Vegan Summer Rolls

rice papers wrappers (9-inch in diameter)

3.5 oz thin rice noodles

5.3 oz smoked tofu

yellow bell pepper (or red

red cabbage (thinly sliced)

mint leaves (or other herbs)

Recipe peanut sauce

peanuts

sesame seeds

limes

*Note: I highly recommend reading the blog post for helpful tips on making summer rolls!

Pour boiling water over the rice noodles. Cover and set aside for 5-10 minutes. Then drain and rinse with cold water. (Be sure to read the package instructions as the cooking method of the noodles may vary, depending on brand and type).

In the meantime, cut your veggies and tofu into thin strips by hand or using a julienne.

Fill a large bowl or shallow dish with warm water. Dip the rice paper in the warm water briefly to slightly soften, then place it on a large plate. (Please do no over soak! It should be still a bit stiff, as it will continue to soften after you placed it onto the plate).

Assemble the ingredients as shown on the step-by-step photos above. Then 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 (just like a burrito). Set aside.

Continue this process with remaining rice paper wrappers and filling. (If you end up with any leftover filling, make more rolls or simply eat the veggies raw with the sauce.)

Sprinkle your summer rolls with sesame seeds and crushed peanuts. Serve with peanut sauce or dumpling dipping sauce (if nut-free) and fresh lime wedges on the side.

Enjoy!

These healthy vegetable summer rolls with a peanut dipping sauce can be turned into a refreshing snack, light meal, or even a beautiful party appetizer. Summer rolls are a fun way to eat what is otherwise basically a salad, and of course, the peanut sauce is the star of the show. 

Healthy Vegetable Summer Rolls with Peanut Dipping Sauce

Vietnamese spring roll wrappers

baby butter lettuce

purple cabbage

red bell pepper, julienned

basil

peanut butter

coconut aminos

honey

½ teaspoon pure sesame oil

lime, juiced

chili garlic sauce

To make the dipping sauce, combine all of the ingredients in a small bowl and whisk to combine, saving the water for last. You may need to add more water if you would like a thinner consistency (it will thicken up once chilled).

To make the rolls, fill a square baking dish with warm water. Soak one rice paper sheet in the water for about 15 seconds, until beginning to soften, but not gummy. Place the sheet on a wood cutting board or surface, leaving the end hanging over the board. Add the fillings of your choice, being careful not to overstuff, leaving ½” space between the edge of the sheet and the fillings. I recommend placing 2 to 3 baby butter lettuce leaves down first, then layer in this order: cucumber, bell pepper, shredded carrots, shredded cabbage, green onion, basil and mint leaves. Fold in the sides and roll the rice paper and the fillings as you would a burrito, making sure the ingredients are tightly packed as you roll. Move it to the side and soak a second rice paper sheet. Repeat the rolling process to secure the fillings and reinforce the first rice paper sheet.

Repeat this process until all of the fillings have been used and the number of desired rolls has been reached. Cut the rolls in half with a dry, clean knife and serve with the peanut dipping sauce.

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The most viewed vegan summer rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine