Vegan Summer Rolls Recipes

VEGAN SUMMER ROLLS

Steps:

• You can watch the video in the post for visual instructions.First, prepare the noodles as per the package instructions. You can either boil them for some seconds or simply soak them in hot water for a couple of minutes. However, this will vary based on the type of noodle and the brand. Drain the hot water and rinse the noodles with cool water.Optional step: If you'd like to color your noodles, you can separate them into portions and mix them with the natural color of your choice. Pink = beet juice, Blue/turquoise = blue spirulina powder, Yellow= turmeric powder.
• While the noodles cool, it's time to prepare the rest of your fillings. Finely chop, slice, shred, or spiralize the vegetables.
• If you want to use chickpeas, I recommend crisping them up slightly in a saucepan with a bit of oil and soy sauce (GF or tamari).
• First, place a damp kitchen towel onto your working surface.I've found this is the best way to avoid the rice paper from sticking to your surface.
• Fill a large bowl or pot with water and completely dip one rice paper in the water for 2-3 seconds. Then shake off any excess water and place the rice paper flat onto the kitchen towel.
• Place the cooled noodles and veggies about 1/3 of the way up the roll, leaving 1-2-inches of space on the sides.Whatever you place first (at the bottom) will be visible on top once the summer rolls are rolled up.
• Fold in both sides, then roll from the bottom upwards until it's fully sealed (check the step-by-step-photos in the post). Be careful while doing this, as the rice paper is fragile and can tear. Repeat this step with the remaining fillings and rice paper wraps until they're all ready.If it tears, you can use a second rice paper to wrap the broken roll.
• Serve the summer rolls with a Peanut Sauce or Hoisin Sauce. Enjoy!

VIETNAMESE SPRING ROLLS WITH CRISPY TOFU

Steps:

• Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
• Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
• Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
• To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
• Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
• To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
• Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
• To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
• Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
• Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
• Leftovers store well individually wrapped in plastic wrap, though best when fresh.

VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES

Steps:

• For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
• Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
• Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
• Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
• Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
• (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper.
• Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
• Continue rolling until all the filling is rolled into the rice paper wrapper.
• Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
• Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
• Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.