Vietnamese vegetarian summer rolls with avocado tofu fresh rainbow veggies serve them with 3 dipping sauces peanut sauce hoisin vietnamese dipping sauce these vietnamese vegetarian summer rolls are filled with an assortment of rainbow colored vegetables creamy avocado and protein rich tofu
Makes 6 summer rolls 2 rolls per serving store leftover summer rolls can be stored in the refrigerator for up to 3 days in a covered container and the dressing will last 5 6 days to keep the rolls from sticking together place a piece of saran wrap wax or parchment paper between the rolls
The recipe makes 8 large summer rolls that you can then cut in half so that you have 16 in total make the peanut sauce now you can make up the vegan peanut sauce which is a simple mix of peanut butter coconut milk soy sauce rice vinegar maple syrup garlic powder ground ginger fresh lime and dried chili flakes
Step 3 assemble your summer rolls assemble and roll the summer rolls like a burrito simply layer the ingredients as shown in the photos then start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies
Assemble the summer rolls fill a shallow glass baking dish with 1 inch of warm water submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean damp kitchen towel
Unlike the vietnamese rice paper rolls though this vegetarian summer roll recipe is meat free and also gluten free dairy free and 100 vegan so instead of meat or seafood fill the rolls with tons of fresh veggies fruit and grains for a light and refreshing appetizer or main
These vegan summer rolls are filled with crunchy veggies rice noodles fresh herbs and seasoned tofu for a simple yet satisfying meal spring rolls cold rolls summer rolls whatever you call them i think we can all agree on two things 1 they taste delicious and 2 they can be a little tricky to make never fear friends
For the summer rolls tofu extra firm or super firm tofu works best for this recipe extra firm tofu will need to be pressed first peanut oil or use your favorite high heat oil canola corn or vegetable oil will all work
These vegan summer rolls are healthy and super easy to make a great way to sneak in veggies and plan for meal prep one of my favourite dishes to have especially in the warmer seasons and hot days are vegan summer rolls they 39 re light and fresh not to mention super easy to make along with being healthy gluten free and low carb
They are similar to vietnamese salad rolls vietnamese spring rolls and thai summer rolls our summer roll recipe is vegetarian and vegan paleo and whole30 compliant but more important than all that it tastes amazing jump to why this recipe works ingredient notes step by step instructions recipe faqs
Make sure to have all of the veggies cut up and tofu cooked before assembling this makes preparing the easy vegan summer rolls way easier cut the veggies thin the thinner the better the thinner you cut the veggies the easier they will be to eat and the more you can fit into each roll use warm water when soaking the rice paper wrappers
How to store leftover summer rolls store leftover summer rolls in the refrigerator in an airtight container for up to 3 days use parchment paper or another type of divider to keep the rolls from sticking to each other
I love that these vegan rolls are filled with fresh vegetables it 39 s a great way to increase and enjoy your daily veggie intake most importantly you summer rolls with peanut sauce might just be the best combination in the entire world this savory and creamy peanut sauce for summer rolls is perfect for dipping but also delicious over rice
Step by step instructions step 1 make miso tofu drain tofu and pat dry wrap in a clean dish towel or several paper towels and set something heavy like a cast iron skillet on top to press out moisture
In a large bowl add soy sauce oregano chili flakes salt pepper 1 2 tablespoon olive oil mix well using a spoon
Instructions place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water dip a rice paper wrapper in the water for 20 seconds or until softened then lay the wrapper on top of the damp tea towel
Method put all the dressing ingredients into a small bowl and whisk until combined then set aside put all the dipping sauce ingredients apart from the peanuts together with 100ml room temperature water into a small bowl and lightly whisk together until combined
In a food processor process all of the dipping sauce ingredients for a couple of minutes until fairly smooth transfer to a small bowl or divide into individual ramekins
Roll fold the sides in on each summer roll next gently lift the edge closest to you and tuck it over the toppings continue rolling until you get to the end of the sheet keep them moist make sure you cover the rolls with a wet paper towel so they don t dry out repeat continue making more rolls until all the fillings have been
Preparation make sauce step 1 cook onion garlic and red pepper flakes in oil in a small heavy saucepan over moderate heat stirring until pale golden about 4 minutes
Vegetarian rolls are a great place to start since you don 39 t run the risk of ruining expensive raw fish and they can be just as delicious as seafood based sushi to determine which veggie recipe is the best starting point we asked george ruan executive chef of jōji ny for his thoughts
Let gravity work in your favor place the eggplant rolls seam side down in the baking dish to keep them from unrolling use good cheese fresh mozzarella and ricotta are both very mild to make your filling really flavorful you need a salty italian cheese like parmigiano reggiano not vegetarian vegetarian parmesan pecorino romano or asiago
Place the filling in the centre of each cabbage leaf roll tightly and place seam side down in a baking dish 5 cover with foil and bake for 20 minutes until heated through
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