Veggie Summer Rolls
I love experimenting in the kitchen and trying out new things. I have never made Summer Rolls before so this was very different for me, but they turned out amazing. I was intimidated at first because I thought that the rice paper would be hard to work with but I was very wrong. The rice paper was so durable and easy to work with. I watched a quick Youtube video on how to wrap the rice paper and after that I was good to go.
I love these because they are so versatile, you can add whatever you’d like to them. I did all veggies but you can add avocado, protein of choice (like tofu, shrimp, etc.), or noodles to them. You can also make any kind of dipping sauce you want. A lot of times summer rolls are served with a peanut sauce, but I decided to make a nut free sauce. I made up the sauce on the spot, but I added a tiny bit of sesame oil, a tiny bit of rice wine vinegar, coconut aminos, teriyaki sauce, and scallions. I would have added sesame seeds to everything but unfortunately I just ran out.
These would be great for not only a meal, but an appetizer as well. They are great for the summer and I know my family is going to absolutely love these. I have already received a few texts from my friends and family requesting I make these at the next event. These are for sure going to be made on repeat throughout the summer.
I got the rice paper at a local Asian grocery store, but you should be able to find it at any grocery store and if not Amazon sells it! I have seen rice paper sold at Whole Foods and Shoprite.
I think the best way to make these is to get out a bunch of bowls and add each chopped veggie into each bowl, so you sort of make a topping station. Once you are done you can dunk the rice paper in the water and begin to add whatever toppings you like. Don’t forget once you are done making your summer rolls, take all the left over veggies and make a big chopped salad to minimize food waste. I loved doing this and it turned into one of my favorite salads I ever made- my picky brother even ate it! I just added a bed of lettuce and chopped up all the leftover veggies really small and then adding a dressing and a few crumpled up tortilla chips on top and turned out to be delicious.
(Again you can add whatever you want to these but this is what I added):
- 1 large carrot sliced into matchsticks
- 2 mini red peppers sliced
- A little bit of purple cabbage sliced
- ½ cucumber sliced
- Handful of lettuce
- Chopped scallions
- Chopped cilantro
- About 4 pieces of rice paper
- Start by washing and cutting up all of your veggies and adding them all to separate bowls or onto a big cutting board.
- Fill up a large bowl with water
- Take a piece of rice paper and fully emerge it into the water and then lay it flat onto a cutting board
- Add all your toppings to the center of the rice paper
- Start by folding the short sides and then take the longer side that is closest to you and fold over the toppings while you simultaneously push the toppings under the rice paper
- Finish rolling it up by rolling it onto the other long side
- Take a wet knife and slice the roll in half
- Serve with dipping sauce of choice