Summer Vegetable Roll Ups Recipes

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SUMMER VEGETABLE ROLL-UPS



Summer vegetable roll-ups image

Treat vegetarians to these Italian-inspired aubergine, pepper and courgette rolls with ricotta cheese and basil pesto

Provided by Mary Cadogan

Categories     Lunch, Main course, Starter

Time 45m

Yield Serves 4 as a light lunch or 6 as a starter

Number Of Ingredients 8

2 aubergines , preferably long and thin ones
3 courgettes , ideally about the same length as the aubergines
6 tbsp olive oil
3 red peppers
100g ricotta
2 tsp pesto
50g pine nuts
basil leaves , to serve

Steps:

  • Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil and arrange the aubergine and courgette slices over it. Brush them liberally with oil, then season. Grill until lightly browned, then turn over and repeat. Remove and leave to cool, keeping the 2 vegetables separate.
  • Quarter the peppers and remove the seeds. Place on the grill, skin-side up, and grill until the skins are blackened. Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins.
  • Mix the ricotta and pesto with a little seasoning. Put an aubergine slice on your work surface and spread with a little ricotta mix. Cover with a courgette slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary. Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 roll-ups.
  • Toast the pine nuts in a dry frying pan until golden. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves. Serve at room temperature.

Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Provided by Food Network

Categories     appetizer

Time 40m

Yield About 2 dozen

Number Of Ingredients 14

1/2 cup rice wine vinegar
2 tablespoons sugar
2 teaspoons salt, divided
1 small seedless cucumber, peeled
1 medium carrot, peeled
1 small jicama, peeled
1 large green papaya, peeled, halved length-wise and seeded
1 teaspoon fresh lemon juice
2 teaspoons fresh cilantro
1 teaspoon canola oil
1 ounce rice vermicelli noodles
6 (8 1/2-inch) dried rice spring roll wrappers
8 leaves Bibb lettuce, ribs removed, torn into small pieces
Peanut sauce, recipe follows

Steps:

  • Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
  • Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
  • Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
  • Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
  • Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
  • Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Attention, parents: If you're looking for a veggie-packed, kid-pleasing recipe-one that children as young as two can help you prepare-this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids "paint" the lettuce leaves with peanut sauce.

Yield Makes 4 servings

Number Of Ingredients 18

3 tablespoons finely chopped onion
1 small garlic clove, minced
3/4 teaspoon dried red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon tomato paste
3/4 teaspoon sugar
1 ounce bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8-inch) rice-paper rounds, plus additional in case some tear
2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves, preferably Thai
1/2 cup thinly sliced napa cabbage
1/4 cup fresh cilantro leaves
1/3 cup coarsely shredded carrot (1 medium)

Steps:

  • Cook the onion, garlic, and red pepper flakes in the oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in the remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
  • Cover the noodles with boiling water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
  • Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
  • Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.
  • Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
  • The SUMMER ROLLS may be made 6 hours ahead and chilled, wrapped in dampened paper towels and kept in a sealed plastic bag. Bring the rolls to room temperature before halving and serving.

VEGETABLE-FILLED SUMMER ROLLS



Vegetable-Filled Summer Rolls image

These summer rolls make a light and nutritious meal, appetizer, or snack. They pairs well with Thai peanut sauce, plum sauce, or sweet chili sauce.

Provided by Pascale Huntsinger

Time 50m

Yield 16

Number Of Ingredients 13

16 rice paper sheets
½ (16 ounce) package rice noodles
16 leaves lettuce
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup bean sprouts
1 cup pea sprouts
⅔ cup chopped fresh cilantro
1 medium carrot, shredded
½ medium avocado, sliced
½ medium red bell pepper, sliced
½ medium green bell pepper, sliced
½ medium yellow bell pepper, sliced

Steps:

  • Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
  • Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 16.4 g, Fat 1.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 34.3 mg, Sugar 1.2 g

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Categories     Pasta     Vegetable     Low Fat     Vegetarian     Buffet     Mint     Basil     Peanut     Spring     Summer     Healthy     Vegan     Cabbage     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 20

For peanut sauce
3 tablespoons finely chopped onion
1 small garlic clove, minced
3/4 teaspoon dried hot red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon tomato paste
3/4 teaspoon sugar
For summer rolls
1 ounce bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8-inch) rice-paper rounds, plus additional in case some tear
2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves (preferably Thai)
1/2 cup thinly sliced Napa cabbage
1/4 cup fresh cilantro leaves
1/3 cup coarsely shredded carrot (1 medium)

Steps:

  • Make sauce:
  • Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
  • Make summer rolls:
  • Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
  • Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
  • Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
  • Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

VEGETARIAN SUMMER ROLLS



Vegetarian Summer Rolls image

These cool Vietnamese summer rolls are filled with rice noodles, avocado, carrots, and cucumber. Enjoy them as a vegetarian appetizer or light summer main course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 9

1 package (4 ounces) vermicelli rice noodles
8-inch spring roll wrappers
Fresh chives (optional)
Creamy Peanut Dipping Sauce
Spicy Hoisin Dipping Sauce
1 avocado, thinly sliced
1/2 cup fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 small cucumber, cut into matchsticks (3/4 cup)

Steps:

  • Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
  • Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
  • Fold bottom of wrapper tightly over fillings.
  • Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Cool, vibrant summer rolls are especially appealing during the hot summer months.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 9

12 rice-paper wrappers (8-inch round)
1/2 cup thinly sliced fresh mint leaves, plus whole leaves for rolling
1/2 cup thinly sliced fresh cilantro leaves, plus whole leaves for rolling
1 head Boston lettuce (8 ounces), finely shredded
1 seedless cucumber, peeled and julienned
2 large carrots, julienned
2 red bell peppers, stemmed, seeded, and finely julienned
2 cups radish sprouts or pea shoots
Lime-Garlic Dipping Sauce

Steps:

  • Dip 1 sheet of rice paper in a shallow bowl filled with warm water until pliable, 5 to 10 seconds. Transfer to a dampened towel placed on a work surface and smooth wrapper (wrapper may still feel hard in spots but will soften as it rests).
  • Place 4 whole mint leaves and 4 whole cilantro leaves in center of wrapper. Top with 1 tablespoon lettuce, 5 cucumber strips, 5 carrot strips, 5 bell pepper strips, 2 tablespoons sprouts or shoots, 2 teaspoons sliced mint, and 2 teaspoons sliced cilantro. Fold sides in and roll tightly to enclose filling. Cover with a damp kitchen towel. Repeat with remaining wrappers and filling. Cut each roll into thirds, and serve immediately with dipping sauce.

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