Dairy Free, Food, Gluten Free, Main Dishes, Recipes, RECIPES, Side Dishes, Snacks, Vegetarian, VeganMlle Julesvegan, summer rolls, fresh rolls, cucumber, pepper, red orange yellow pepper, rainbow, sesame seeds, rice paper, iceberg lettuce, veggies, vegetables, healthy, snack, dinner, lunch, summer, peanut sauce, peanutComment

Vegan Summer Rolls

Dairy Free, Food, Gluten Free, Main Dishes, Recipes, RECIPES, Side Dishes, Snacks, Vegetarian, VeganMlle Julesvegan, summer rolls, fresh rolls, cucumber, pepper, red orange yellow pepper, rainbow, sesame seeds, rice paper, iceberg lettuce, veggies, vegetables, healthy, snack, dinner, lunch, summer, peanut sauce, peanutComment
Vegan Summer Rolls

These vegan summer rolls are perfect for summer, offering a refreshing twist to traditional side salads while ensuring you get your daily dose of veggies! Pair them with my delicious Warmed Herby Lima Beans or refreshing Asian Slaw Salad for a complete meal.

There is no cooking required for these fresh summer rolls, just lots of chopping! I like to save prep-time by using ready-prepared vegetables from the produce section. The creamy avocado adds a perfect balance to the crunchy veggies, while the addition of iceberg lettuce provides an extra satisfying crunch. For added color and flavour, consider including red, orange, or yellow peppers, and if you're looking for more protein, try grilled tofu or shrimp. This nutrient-packed recipe is simply amazing for your health.

Vegan Summer Rolls

INGREDIENTS 

For the Summer Rolls: 

  • 1 Pack rice paper wrappers 

  • 2 Lebanese cucumbers

  • 1 handful of shredded carrots* 

  • 1 cup purple cabbage 

  • Iceberg lettuce

  • 1 Avocado**

  • 8-16 Mint leaves, finely diced 

  • Peanut sauce for dipping (see below)

  • A sprinkle of toasted sesame seeds, for garnish 

  • Roasted peanuts, for garnish

  • Lime, for garnish 

For the Peanut Sauce:

  • 1/4 cup Peanut butter

  • 2 Tbsp. Soy sauce

  • 1 Tbsp. Toasted sesame oil

  • 2 Tbsp. Rice vinegar

  • 1 Tbsp. Maple syrup

  • 1 Tbsp. Water

  • ½ Tsp. Ginger

  • ½ Tsp. Garlic

NOTES:

*To save time, you can buy the pre-shredded carrots. 

**It’s important to squeeze lemon juice on top of the avocado so it doesn’t oxidize


TIP: You can also add grilled tofu or shrimp for an added protein kick!

INSTRUCTIONS 

Makes about 1 dozen rolls. 

For the Summer Rolls:

  1. Grab a medium mixing bowl and fill it with a few inches of warm water. Take one rice paper wrapper and dip it into the warm water, allowing it to soak for about 5 seconds. As it does, the wrapper will become soft and pliable, ready for filling.

  2. Place the soaked wrapper on a flat surface (either a cutting board or a plate) and proceed to stack a couple of cucumber slices, carrot strips, cabbage, lettuce, avocado slices, and a sprinkle of mint in the center of the wrapper. 

  3. Fold the wrapper like a mini-burrito. Start by folding over the top, then tuck in the sides, and wrap it one more time to seal it up. Be careful not to overfill the wrappers, as they may come apart.

  4. Repeat this process, filling each of the remaining wrappers until you've used all the sliced vegetables. Arrange the filled wrappers neatly on a serving plate.

For the Peanut Sauce: 

  1. In a small bowl, combine peanut butter, soy sauce, toasted sesame oil, rice vinegar, maple syrup, water, ginger, and garlic.

  2. Whisk the ingredients together until the sauce achieves a smooth and well-blended consistency. Serve your summer rolls with the dipping sauce on the side, and let your taste buds dance with joy!

NOTES: 

*These summer rolls are best served fresh, on the day of. After storing these, I find the rice papers tend to harden and stick together, making the wraps drier and tear more easily.

BON APPÉTIT!

Photography by: Patricia Brochu