Vegan Summer Rolls
These vegan summer rolls are perfect summer food. They don’t require almost any cooking, they are full of fresh and crunchy vegetables and so tasty!
For me summer rolls are lockdown food - I made them for the first time (not my first time but first time in a long time) during lockdown for my boyfriend and we really enjoyed them! Then I taught my boyfriend how to make them because I am too lazy to cut all the vegetables into matchsticks, haha. I’m just joking, yes it takes a bit longer to cut it, but it is definitely worth it so please don’t be discouraged by this. Besides there is just a carrot and a cucumber to cut like that, so it is not that bad.
I just read that previous paragraph and “lockdown food” sounds weird so let me explain. During lockdown I was experimenting with food, cooking different cuisines, I had lots of time to cook and I was really enjoying it. Especially when it came to eating it. We ate lots of good food and I actually really liked lockdown - my boyfriend was home all the time - normally he trains in a different town than we live so I don’t see him that often. And food was a big part of our lockdown (also series, we watched so many of them) so for me, “lockdown food” means a great time.
How to roll summer rolls
Put all the fillings on top of the rice paper into a little pile.
Fold in one side.
Fold in another side.
Bring the bottom over the folded sides and then roll twice or three times. Voila, your summer roll is ready!
How to keep summer rolls from sticking? Submerge the rice paper into water only for few seconds - just about when it seems to be pliable. If you leave it there longer, they will get a bit stickier when you work with them. But they’ll still taste good so don’t worry. I think this is a lot about trying, you’ll quite quickly see what is the best.
Can summer rolls be make ahead? I wouldn't. You see when you wait to eat them, rice paper gets a bit dry so they are better freshly made.
For more vegan recipes like this be sure to check out:
Cold Soba Noodles with Tahini and Miso Sauce
Tofu Bowl with Spicy Peanut Butter Sauce
If you make these summer rolls, and take photos of them, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Makes 6 rolls
Ingredients
Rolls
1/2 cucumber - cut into matchsticks
2-3 stalks spring onion (white part) sliced thinly
1 medium carrot - cut into matchsticks
1/4 head read cabbage - sliced
50 g thin rice noodles
6 rice wrappers
optional: coriander, tofu
Peanut Sauce
1/4 cup peanut butter
2 tbsp light soy sauce
1 tbsp dark soy sauce (or substitute with 1 tbsp light soy sauce)
4 tsp rice vinegar
3 tbsp water (or coconut milk)
1 clove garlic - minced
1-1 and 1/2 tsp sriracha (adjust according to your taste)
Method
In a small saucepan heat up over medium heat all ingredients for the peanut sauce - peanut butter, light and dark soy sauce, rice vinegar, water, garlic and sriracha. Make sure it’s all mixed well and cook for about 4 mins. Take away from heat and pour into a smaller serving bowl.
Bring a pot with water to boil and cook rice noodles according to the instructions on the packet. Drain them, rinse with cold water and set aside.
Divide all your vegetables plus rice noodles into 6 equal piles (for your 6 rolls).
Fill a shallow pan (could also be a pie or cake tin) with hot (not boiling) water.
Take one rice paper at a time and submerge in the water for about 5 seconds - it will be pliable but it shouldn’t be too floppy, otherwise it will be a bit more difficult later on. You’ll quickly learn how to do it. Take the rice wrapper from water and lay it on a plate (or another flat surface).
Pile the fillings in the middle of the paper and then roll it basically as a tortilla - fold in the sides and then bring the bottom over the folded sides. Then roll it two times (or until you have rice paper left).
Serve with the peanut sauce and enjoy!