Summer Rolls
These summer rolls are vibrant and fresh, filled with colorful veggies and a creamy peanut sauce that makes my heart sing. I love how they bring a taste of summer to my table any time of year.
You know, there's something magical about rolling your own food.
I remember the first time I tried making these summer rolls; it felt like a beautiful dance in the kitchen.
It’s such a joyful process, and you can customize them however you like!
I usually whip these up when I want a light meal that’s packed with fresh ingredients and good vibes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh herbs because they really brighten up the rolls. If you’re not a fan of cilantro, feel free to skip it or use parsley instead. The rice paper wrappers can be a bit tricky at first, but with a little practice, you’ll get the hang of it!
Tips & Notes
- •I like to make a big batch and keep them in the fridge for quick snacks throughout the week.
- •Try experimenting with different fillings like mango or bell peppers for added sweetness!
Recipe Variations
- •Sometimes I swap the peanut sauce for a spicy sriracha-lime dip for a kick!
- •You can also add in some cooked tofu or tempeh for extra protein.
Storage & Freezing
These summer rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge with a damp paper towel to keep them moist. They should be good for about 2 days!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Just make sure to keep them covered with a damp cloth to prevent them from drying out.
What can I use instead of peanut vegan butter?
You can use almond vegan butter or sunflower seed vegan butter if you have nut allergies!
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These summer rolls are vibrant and fresh, filled with colorful veggies and a creamy peanut sauce that makes my heart sing. I love how they bring a taste of summer to my table any time of year.
Ingredients
Instructions
- 1
Start by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process.
- 2
While the noodles cool, prepare all your veggies: julienne the carrot and cucumber, and slice the red bell pepper and avocado.
- 3
In a small bowl, whisk together the peanut vegan butter, soy sauce, maple syrup, rice vinegar, and sesame oil until smooth. You can adjust the taste to your liking!
- 4
Fill a shallow dish with warm water and soak one rice paper wrapper at a time for about 10-15 seconds until it’s pliable. Lay it flat on a clean surface.
- 5
In the center of the wrapper, place a small amount of noodles, followed by the julienned veggies, avocado slices, and a sprinkle of fresh herbs.
- 6
Fold the sides of the wrapper over the filling, then roll it up from the bottom to the top, making sure it’s tight but not overly so.
- 7
Repeat this process until all your ingredients are used up. Serve the rolls with the peanut dipping sauce on the side.
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