Vegan Summer Rolls
I kept seeing pictures of summer rolls online and they looked so good I felt obligated to create my own. These are wonderfully fresh and full of vibrant flavours, served with a delicious peanut dip. This recipe could be made raw by leaving out the mushrooms.
Servings | Prep Time |
12 rolls | 20-30 minutes |
Cook Time |
5 minutes |
|
|
I kept seeing pictures of summer rolls online and they looked so good I felt obligated to create my own. These are wonderfully fresh and full of vibrant flavours, served with a delicious peanut dip. This recipe could be made raw by leaving out the mushrooms.
|
Ingredients
Veggies and Rice Paper
- 12 rice paper wraps
- 8 spring onions sliced lengthways
- 1/2 large carrot sliced into matchsticks
- 1/2 cucumber sliced into matchsticks
- 1 yellow pepper sliced into matchsticks
- 6 romaine lettuce leaves cut in half
- 1 medium-large avocado sliced
Peanut Sauce
- 2 Tbsp smooth peanut butter
- 1 Tbsp hoisin sauce
- 2 tsp Sriracha Chilli Sauce
- 2 tsp soy sauce
- 1 clove garlic minced
- 3-4 Tbsp water add more if it's still really thick
Servings: rolls
Instructions
Garlic-Ginger Mushrooms
- Add the mushrooms into a pan and dry-fry until the moisture starts to come out. Add the ginger, garlic and soy sauce and saute for about 5 minutes. Transfer to a bowl ready to add to your wraps.
Wraps
- Fill a large bowl with cold water and wrap a damp tea towel around a chopping board.
- Dip a rice paper wrap into the water and lay onto the tea towel. Assemble your wraps by filling in the centre of the wrap being careful not to overfill!
- Wrap starting with the bottom and top, then fold over one side. Then with the bulk of the wrap in your palm and fingers tucked underneath, gently fold it over onto the other side. Lay on a plate and repeat. It might take a few attempts to get it right.. but stick with it and most importantly be patient!
Peanut Sauce
- Add all ingredients into a bowl and mix. Add more water if it's too thick.