Vegan Summer roll Recipes
Summer rolls
- For 8 Summer Rolls
- 1 package rice paper (smaller works better)
- Bean thread soaked in water 15 minutes/drained
- 1 cup fresh cilantro or basil
- 1 cup shredded cabbage
- 1 cup fresh bean sprouts
- 1 cup grated carrot
- 1 cucumber cut in long strips 4" long x 1/2" x 1/2" thick. Need 8
- 1 firm tofu cut in long strips, 4" long x 1/2" x 1/2" thick. Need 8
Directions:
- Soak 1-2 rice paper at a time in water for 5 minutes in big bowl
- Lay it on plate to work.
- Place 1/8 th of bean thread noodles in center.
- top with 1/8th of remaining spring roll ingredients.
- Tuck top side of rice paper over ingredients.
- Fold sides over.
- roll up.
- (Hint: I use 2 rice papers per roll to make it stronger)
- Option
- spread 1 tablespoon of peanut sesame sauce on rice paper before rolling up
Peanut sesame sauce
- Mix all in sauce pan.
- 2/3 C peanut butter
- 1/3 C soy sauce
- 1 t fresh grated ginger root or 1 t powered
- 1/4 - 1/2 C brown sugar
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 or more hot chilies to taste
- or use 1-2 teaspoons of bottled hot sauce like sriracha.
- heat to blend
- Remove Add 2-4 T sesame oil.
- cilantro, and chopped peanuts for garnish.
Traditional dipping sauce<
Good for summer rolls too
- Bring to a boil and Cook 10 min
- 1/2 c sugar
- 1/2 c water
- Add 1/4 c vinegar
- 1/2 t salt
- 1 cl garlic
- 1 t sriracha or more to taste
- top with shredded carrot and
- 2 T chopped peanuts
Tips and ideas:
- Avocado is good too
- Can be made ahead and chilled