Easy veggie summer rolls

Vibrant veggies wrapped in rice paper. Dip these fresh, crunchy rolls in peanut sauce and/or soy-ginger sauce for a flavor-burst-in-your-mouth party!

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course lunch, Main Course, Side Dish

Servings 8 summer rolls

Calories 257 kcal

Equipment

A large cutting board (optional)

Ingredients

The most flavorful peanut sauce (for quick and easy recipe see Notes*)

1 tbsp avocado oil (or other type of oil like coconut oil or olive oil)
1 small shallot (diced)
1 clove garlic (minced)
½ tsp sugar
1 tsp sambal (Indonesian chili paste)
4 tbsp peanut butter
2 tbsp ketjap (Indonesian sweet and thick soy sauce)
1-2 tbsp lime juice (to taste)
¾-1 cup coconut milk (depending on how thick you like your peanut sauce)
pinch salt

Soy-ginger dipping sauce

½ inch ginger (finely chopped)
⅓ cup soy sauce (or tamari or coconut aminos)
2 tsp sesame seeds

Summer rolls

8 sheets rice paper
4 cups a combination of veggie sticks (I used carrots, bell pepper, mango, cucumber and avocado. Red cabbage is a great addition as well)
2 cups cooked brown rice noodles
1 handful mint and/or coriander
8 leaves butter lettuce (optional)
4 tsp sesame seeds (optional)(and/or chopped peanuts)

Instructions

Peanut sauce

Start by heating up a saucepan with avocado oil. Sauté onion and garlic in it. When the onion turns translucent, add sugar and sambal. Stir until combined. Then add peanut butter, ketjap and coconut milk. Stir until combined and smooth. Finish it off with a pinch of salt and a squeeze of lime juice. Stir until smooth and take of the heat.

Soy-ginger dipping sauce

Mix soy sauce (or tamari or coconut aminos), finely chopped ginger and sesame seeds. Stir to combine and set aside.

Summer rolls

Cut all vegetables (and fruit, if any) in match stick-size strips. Put them in front of you on a large cutting board sorted by color.
Wash the fresh herbs and/or lettuce. Take off the leaves of the herb twigs and detach enough lettuce leaves. Then I put the leaves in separate piles next to the veggie sticks on the cutting board.
Soak brown rice (vermicelli) noodles in hot water for about 5 minutes and rinse in cold water (as per the instructions on the noodle package). Transfer them to a bowl and place it next to your cutting board.
Before starting to roll the spring rolls, set everything out in front of you; you want everything within arm-reach to quickly wrap the rice paper after it is soaked. Right next to the cutting board put a large bowl with some water in it (to soak the rice paper in).
Slide a sheet of rice paper in the water and leave it in there for 30-60 seconds or until the rice paper has softened enough (make sure not to leave it in the water too long otherwise the rice paper will break and fall apart).
Once softened transfer the rice paper, using both hands with spread out fingers, to the cutting board. You can moisten the cutting board by wiping a wet hand over it before transferring the soaked rice paper to it. This is to prevent the rice paper to stick to the cutting board.
Working quite quick, arrange veggies and noodles in the middle of the soaked rice paper, making sure all the veggie sticks point the same way. Top it with mint and/or coriander, lettuce (optional), sesame seeds and/or peanuts.
Gently fold the left and right side of the rice paper over the filling (see picture in the text above), followed by folding over the bottom side (see above). Now roll up the rice paper from bottom to top (see picture in the text above).
Serve with peanut sauce and soy-ginger dipping sauce on the side.

Notes

*Quick and easy peanut sauce: whisk together 4 tbsp of peanut butter, 1/2 cup coconut milk, 2 tbsp of soy sauce, 1 tbsp lime juice, a few drops of sriracha or other hot sauce and a pinch of salt.

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.