Are you ready to add a pop of color to your plate? These Vegetarian Summer Rolls are here to brighten up your day and tantalize your taste buds.
They’re a feast for the eyes and a bunch of fresh, wholesome ingredients. Whether you’re a seasoned chef or a kitchen newbie, these rolls are sure to bring a burst of color and flavor to your table.
Do you like fresh spring rolls? Check out my Chicken Rice Paper Rolls recipe.
About these Vegetarian Summer Rolls:
As the weather gets warmer, I’m all about lighter meals, and these Vegetarian Summer Rolls fit the bill perfectly.
They’re full of colorful veggies and loaded with essential vitamins. As for the ingredients, I have picked cucumber, red cabbage, carrot, bibb lettuce, red and yellow bell peppers,
And to go with them, I’ve whipped up an easy peanut dipping sauce that’s a real crowd-pleaser.
Nutritional Attributes:
These Summer Rolls are a vibrant source of essential vitamins and nutrients.
Packed with vitamin C from the bell peppers and tomatoes, vitamin A from the carrots, and vitamin K from the cabbage and lettuce, each bite offers a burst of health benefits.
Additionally, the combination of fresh vegetables provides a variety of minerals and antioxidants to support overall well-being.
Paired with the creamy peanut dipping sauce, this dish is not only delicious but also a nutritious addition to any mealtime.
How to make Vegetarian Summer Rolls:
- Prepare Ingredients:
- Prepare the veggies by washing and slicing cabbage, carrot, cucumber, and bell peppers into thin strips.
- Prepare the sauce:
- Make the sauce by combining peanut butter, rice vinegar, and soy sauce, then gradually adding hot water until smooth.
- Assembling the rolls:
- Assemble the rolls by dipping rice paper into warm water to soften, then layering a lettuce leaf and shredded vegetables on top. Roll tightly to seal, repeating with remaining ingredients.
Ingredients & Alternatives:
Main ingredients:
- Rice Paper Wrappers: These thin, translucent sheets are essential for wrapping the rolls. You can usually find them in Asian supermarkets.
- Vegetables: I have picked cucumber, red cabbage, carrot, bibb lettuce, and bell peppers to mimic the rainbow colors. You are free to add or swap the veggies of your choice: avocado, zucchini, green cabbage, romaine lettuce..
Sauce:
- Peanut Butter: Provides a creamy and nutty base for the sauce, adding richness and depth of flavor.
- Rice Vinegar: Adds a tangy and slightly sweet flavor to balance the richness of the peanut butter and soy sauce.
- Light Soy Sauce: Contributes salty and savory notes, enhancing the overall umami flavor profile of the sauce.
- Hot Water: Helps to thin out the sauce to achieve the desired consistency.
Tips & Tricks:
- Prepare all ingredients before starting to assemble the rolls to streamline the process.
- Take your time when dipping the rice paper in warm water; as they might break.
- Do not overfill the rolls as they might break when you will fold them.
- Ensure to cut the veggies into small pieces, as larger cuts may affect the texture and mouthfeel of the rolls.
FAQ:
How do I store these vegetarian summer rolls?
If you need to store the summer rolls, place them in an airtight container lined with a damp paper towel. The damp paper towel will help prevent the rice paper from drying out and becoming too brittle. Store the container in the refrigerator for up to 12 hours. Before serving any leftovers, allow the rolls to come to room temperature or briefly dip them in warm water to soften the rice paper again.
Can I make these summer rolls ahead of time?
Yes, you can prepare the summer rolls ahead of time, but it’s best to assemble them just before serving. The rice paper wrappers tend to dry out quickly once they’re filled, which can make them difficult to roll.
To ensure the best texture and presentation, it’s recommended to make the rolls as close to serving time as possible.
Are these vegetarian summer rolls vegan?
Yes, these spring rolls are made without any animal products, such as meat, seafood, or dairy, and the dipping sauce is vegan-friendly, so they would be considered vegan.
Rainbow Summer Rolls
Ingredients Â
- 4 Rice Paper Wrappers
- 1 cup Rice Vermicelli Noodles
- 1 cup Red cabbage shredded
- 1 Medium carrot julienned
- 1/2 Cucumber julienned
- 1/2 Red Bell Pepper julienned
- 4 Bibb Lettuce leaves large
- A few coriander & mint leaves
For the dipping sauce
- 2 tbsp Peanut Butter
- 1/2 tbsp Rice Vinegar
- 1 tbsp Soy sauce
- 1/3 cup Hot Water
InstructionsÂ
Prepare the ingredients:
- Wash and prepare all the vegetables. Slice the cabbage, carrot, cucumber, and bell peppers into thin, julienne strips.
- Cook the rice vermicelli noodles according to package instructions, then drain and set aside to cool.
Making the sauce:
- In a small bowl, combine the peanut butter, rice vinegar, and soy sauce.
- Gradually add hot water to the mixture, stirring continuously until the sauce reaches a smooth consistency. Adjust the amount of water to achieve your desired thickness.
Assembling the Rolls:
- Fill a shallow dish or pie plate with warm water.
- Dip one rice paper wrapper into the warm water for about 5-10 seconds until it softens.
- Carefully remove the rice paper from the water and lay it flat on a clean surface.
- Place a lettuce leaf in the center of the rice paper, leaving some space at the edges.
- Layer a small amount of cooked rice vermicelli noodles on top of the lettuce leaf.
- Layer the shredded vegetables on top of the lettuce leaf, arranging them in colorful rows across the center of the rice paper. Add a few coriander and mint leaves on top for freshness.
- Fold the bottom edge of the rice paper up over the filling, then fold in the sides, and roll tightly to seal the ingredients inside.
- Repeat the process with the remaining rice paper wrappers and filling ingredients.
