Vegan Asian Summer Rolls

Fresh, light & delicious!

**Note: The dish to the right in this photo is the Vegan Asian Summer Roll featured recipe.

Try this simple and light recipe for a fresh summer starter or delightful plant based dish to share with friends over sundowners!

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Makes: 8 spring rolls


Ingredients:


  • 2 ounces vermicelli rice noodles

  • 1 teaspoon toasted sesame oil

  • ¼ teaspoon fine sea salt

  • 1 cup torn butter or iceberg lettuce, ribs removed

  • 1 cup very thinly sliced red cabbage

  • 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

  • 1 cucumber, thinly sliced or sliced into strips with a julienne peeler

  • 2 medium jalapeños, ribs and seeds removed, thinly sliced

  • ¼ cup thinly sliced green onions

  • ¼ cup roughly chopped fresh cilantro

  • 1 green mango, peeled and sliced into thin strips with a julienne

  • ¼ cup roughly chopped fresh mint

  • 1/2 cup chopped peanut for garnish

  • 8 sheets rice paper


Peanut Sauce

  • ⅓ cup crunchy peanut butter

  • 2 tablespoons rice vinegar

  • 2 tablespoons reduced-sodium tamari

  • 2 tablespoons maple syrup

  • 1 tablespoons toasted sesame oil

  • 2 cloves garlic, pressed or minced

  • 2 to 3 tablespoons water, as needed

Slice each roll in half diagonally with a sharp Chef's knife, garnish each one with chopped peanuts, place on a platter and serve immediately with peanut sauce.eanut sauce.anut sauce.nut sauce.ut sauce.t sauce. sauce.sauce.auce.uce.ce.e.



Method:

  1. To make the spring rolls: Bring a pot of water to boil and cook the noodles according to package directions. Drain, rinse them under cool water, and transfer them into a large bowl. Toss the noodles with the sesame oil and salt, and set aside.

  2. Combine the green onion, cilantro and mint in a small bowl, and stir. Set aside.

  3. Fill a shallow pan or bowl with about 3 cm of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach.

  4. Place one rice paper in the water and let it rest for about 15-20 seconds, give or take. Remove when the sheet is pliable but not droopy. Carefully lay it flat on the towel.

  5. Leaving about 2 cm of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, some mango shreds and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

  6. Fold the lower edge up over the fillings, rolling upward just until the filling is enclosed. Fold in the short sides like you would to make a burrito. Lastly, roll it up, lay them seam down. Repeat with the remaining ingredients.

  7. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, maple syrup, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to create a creamy consistency.

  8. Slice each roll in half diagonally with a sharp Chef's knife, garnish each one with chopped peanuts, place on a platter and serve with peanut sauce.


Enjoy!

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