Summer Rolls (Vegan)

Summer Rolls

  • Rice paper wrappers
  • Baby spinach
  • English cucumber
  • Bell pepper
  • Carrots
  • Avocado
  • Purple Cabbage
  • Scallion
  • Mint
  • Lime
  • Scallions
  • Sesame Seed

Peanut Sauce
  • 4 tbsp peanut butter
  • 2 tbsp vinegar (white wine, rice)
  • 2 tsp siracha or chili sauce
  • 5 tbsp soy sauce
  • 1 tsp sesame oil
  • Sprinkle of freshly grated ginger
  • 1 clove garlic, minced

Optional Additions
Fried tofu
Lime, vinegar, agave for a side salad of left over ingredients

Summer Rolls

  1. Slice and prepare the vegetables. Everything should be small, thin, and bite sized.
  2. Set up three plates: 1 with hot water, 1 to assemble, 1 to serve.
  3. Working one at a time, dip one rice paper wrapper into the water plate for 15 seconds. (No more, no less).
  4. Place the wet rice paper on the assembly plate. Place your fillings in to the top of the wrapper — fold over, then fold the sides of the paper in, and fold again tightly, kind of like a burrito. Note: You'll need less ingredients than you think for a more optimal roll, but if it doesn't work out that way, they're still good and more rustic.
  5. Repeat until you've used all the rolls.
  6. You can throw all the left over ingredients into a salad bowl and add in a little vinegar, lime, and agave and have a side salad.

Peanut Sauce
Mix all the ingredients together. Then use an immersion blender to create a thicker consistency.

Serve everything together. You can also fry up tofu triangles and have them on the side.