Vegan Summer Rolls with Dipping Sauce

Vegan Summer Rolls with Dipping Sauce

Translucent rice paper wraps fresh herbs and crisp vegetables into tidy, chilled rolls.

Total 55 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Peanuts, Soy

These Vietnamese-style summer rolls pack rice vermicelli, crunchy vegetables, and fragrant herbs into soft rice paper wrappers, served with a tangy peanut dipping sauce. They make a light lunch or refreshing appetizer, especially in warm weather when you want something cool and no-cook. Rolling takes a little practice, but the technique comes quickly after the first few tries.

Ingredients

  • 8 rice paper wrappers (8-inch)
  • 4 ounces rice vermicelli noodles
  • 1 cup carrots, julienned
  • 1 cup English cucumber, julienned
  • 1 cup red cabbage, thinly sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup fresh Thai basil leaves
  • 1 cup firm tofu, cut into thin strips and pan-fried
  • 1 avocado, thinly sliced
  • 2 tablespoons vegetable oil, for frying tofu
  • 3/4 cup peanut dipping sauce

Method

  1. Bring a medium pot of water to a boil, add the rice vermicelli noodles, and cook until tender, about 3 minutes.

  2. Drain the noodles, rinse under cold water to stop cooking, and set aside.

  3. Heat the vegetable oil in a 9-inch skillet over medium-high heat and pan-fry the tofu strips, turning occasionally, until golden on all sides, about 6 minutes.

  4. Julienne the carrots and cucumber, thinly slice the cabbage, and arrange all vegetables, herbs, tofu, and avocado near your work surface.

  5. Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 to 15 seconds, rotating gently, until just pliable.

  6. Lay the softened wrapper flat on a clean, damp work surface or plate.

  7. Arrange a small handful of noodles, carrots, cucumber, cabbage, herbs, tofu, and avocado in a line across the lower third of the wrapper.

  8. Fold the bottom edge of the wrapper over the filling, tuck tightly, then fold in the sides and roll upward into a tight cylinder.

  9. Place the finished roll seam-side down on a plate and cover with a damp towel while you repeat with the remaining wrappers and filling.

  10. Slice each roll in half on the diagonal, if desired, and serve with the peanut dipping sauce.

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    Vegan Summer Rolls with Dipping Sauce

    These Vietnamese-style summer rolls pack rice vermicelli, crunchy vegetables, and fragrant herbs into soft rice paper wrappers, served with a tangy peanut dipping sauce. They make a light lunch or refreshing appetizer, especially in warm weather when you want something cool and no-cook. Rolling takes a little practice, but the technique comes quickly after the first few tries.

    55 min 4 servings 310 cal

    Ingredients

    • 8 rice paper wrappers (8-inch)
    • 4 ounces rice vermicelli noodles
    • 1 cup carrots, julienned
    • 1 cup English cucumber, julienned
    • 1 cup red cabbage, thinly sliced
    • 1 cup fresh mint leaves
    • 1 cup fresh cilantro leaves
    • 1 cup fresh Thai basil leaves
    • 1 cup firm tofu, cut into thin strips and pan-fried
    • 1 avocado, thinly sliced
    • 2 tablespoons vegetable oil, for frying tofu
    • 3/4 cup peanut dipping sauce

    Method

    1. 1

      Bring a medium pot of water to a boil, add the rice vermicelli noodles, and cook until tender, about 3 minutes.

    2. 2

      Drain the noodles, rinse under cold water to stop cooking, and set aside.

    3. 3

      Heat the vegetable oil in a 9-inch skillet over medium-high heat and pan-fry the tofu strips, turning occasionally, until golden on all sides, about 6 minutes.

    4. 4

      Julienne the carrots and cucumber, thinly slice the cabbage, and arrange all vegetables, herbs, tofu, and avocado near your work surface.

    5. 5

      Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 to 15 seconds, rotating gently, until just pliable.

    6. 6

      Lay the softened wrapper flat on a clean, damp work surface or plate.

    7. 7

      Arrange a small handful of noodles, carrots, cucumber, cabbage, herbs, tofu, and avocado in a line across the lower third of the wrapper.

    8. 8

      Fold the bottom edge of the wrapper over the filling, tuck tightly, then fold in the sides and roll upward into a tight cylinder.

    9. 9

      Place the finished roll seam-side down on a plate and cover with a damp towel while you repeat with the remaining wrappers and filling.

    10. 10

      Slice each roll in half on the diagonal, if desired, and serve with the peanut dipping sauce.