I’ve always been intrigued with summer rolls… are they called spring or summer rolls? They look so fresh and delicate, but they look like a wrapped up present of goodness with a stain glass window to see what’s inside. I saw the rice paper wrappers at the store last week and decided it was time to give them a try before it got chilly outside. I grabbed some of my favorite veggies, some vermicelli noodles, and baked teriyaki tofu. I researched and looked up recipes on how to wrap the rolls and it’s pretty much how you would wrap a burrito. I made a quick peanut soy sauce to dip them in and they were exactly what I hoped for! I made mine like this…
Vegan Summer Rolls
1 orange bell pepper, thinly sliced
3 cups romaine lettuce, chopped
2 persian cucumbers, thinly sliced
2 cups shredded carrots
3 green onions, sliced
1 package vermicelli noodles, soaked in hot water
1 package baked Teriyaki tofu, thinly sliced
2 tbsp soy sauce
Package of rice paper wrappers
- Slice all of your vegetables and have them ready.
- Slice tofu in strips and saute in a pan with a little bit of soy sauce until they’re crispy on all sides.
- Boil water and pour it over the dry noodles and let them soak for 15ish minutes.
- Fill a low wide dish with warm water.
- Soak each rice paper one at a time for 20-30 seconds until soft and pliable.
- Lay it flat on a clean surface. Whatever veggies you lay down first will be showing through the rice paper wrapper on time so I laid down some thinly sliced cucumber first and everything on top of that. You lay everything in the middle of the wrapper.
- I did a few slices of each veggie, one piece of tofu, small handful of noodles, and then bring the bottom half of the wrapper over the fillings, and then bring the sides over the bottom, and then roll it up.
- Repeat for each.
Peanut Soy Dipping Sauce
Combine 1 tbsp of peanut butter with 1/4 cup of soy sauce and stir in 1/2 tsp minced garlic. Whisk to combine and top with green onion.