VEGAN RICE PAPER SUMMER ROLLS
These little guys should be called “cute and delicious rainbow rolls”, don’t you think? Oh wait, you need to taste them before you can agree with that 😛
If you are used to ordering rice paper summer rolls in Asian restaurants and you have never made them yourself, then definitely give this recipe a try. You will be surprised by how easy summer rolls are to prepare.
THE PERFECT RECIPE FOR SUMMER
I love how versatile these rolls are – you can fill them with your favourite vegetables and make them look even more summery and colourful by colouring the rice noodles with natural food colouring such as beet or carrot juice. I like to fill them with spiralised zucchini and carrots, avocado, bell pepper, alfalfa sprouts and toasted sesame seeds.
Alfalfa, also called Lucerne, is a plant native to Asia and North Africa. The word alfalfa is derived from Arabic “al-fac-facah” which means “Father of all foods” because it is so rich in essential nutrients. Indeed, the sprouts of the alfalfa plant contain 10 times more calcium than milk (125mcg/100g), up to 55% of protein and are very rich in iron.
We personally love using alfalfa sprouts in salad, wraps or summer rolls. They bring a very nice crispy, fresh and summery touch to a dish 🙂
DELICIOUS SUMMER ROLLS FOR AN ON-THE-GO LUNCH OF DINNER
I think these rolls are perfect as an on-the-go lunch or dinner – simply place them in your lunch box and eat them whenever you want. You can leave them whole or cut them into slices if it is easier – and less messy! – for you to eat.
Since they can be a bit dry by themselves, I recommend you to dip them in you favourite sauce. I personally love dipping them in soy sauce or vegan barbecue sauce, but if you are feeling tropical you can make you own sauce with mango, ginger and sweet chili sauce for example 🙂
ENJOY THE RECIPE!
If you are looking for other delicious, quick and easy vegan lunch or dinner ideas, you can check out the following recipes:
I hope you will like these vegan rice paper summer rolls as much as we do! If you try my recipe, don’t forget to take a picture and to tag me on Instagram (@bloomingnolwenn) so I don’t miss your post. I would love to see your creation and will gladly leave you a comment. You can also leave me a comment below to let me know what you think of the recipe 🙂
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These vegan rice paper summer rolls are perfect for a quick, healthy and delicious lunch or dinner. They only take 10 minutes to make and taste amazing with soy sauce or any other sauce you like.
- 10 rice papers wrappers
- 200 g rice noodles
- 3 spiralised carrots
- 1 spiralised zucchini
- 1 avocado
- 1 bell pepper
- 1 handful of alfalfa sprouts
- 2 tbsp toasted sesame seeds (optional)
Cook the noodles according to the instructions on the package. Drain, rince under cold water and drain again.
Cut your veggies finely or spiralize them with a spiralizer.
Fill a large bowl with hot water and dip your rice paper in it for 15 seconds or until it softens. It will continue to soften while you garnish it.
Place it on a cutting board covered with a wet kitchen towel to prevent it from sticking. Place the rice noodles and the veggies in the center, leaving 3 cm on each side of the rice paper. Don't be afraid to put a generous quantity of noodles and veggies on each rice paper as the rolls look better when they are big.
Now roll the rolls as you can see in the video. Start by folding the part in front of you over the veggies, then seal the sides and continue rolling until you have a nice summer roll in your hands.
Dip in soy sauce or any other sauce you like. Enjoy!