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
12rolls 20-30minutes
Cook Time
5minutes
Servings Prep Time
12rolls 20-30minutes
Cook Time
5minutes
Ingredients
Veggies and Rice Paper
Garlic-Ginger Mushrooms
Peanut Sauce
Instructions
Garlic-Ginger Mushrooms
  1. 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
  1. Slice all your veggies and get them ready on a chopping board or plate.
  2. Fill a large bowl with cold water and wrap a damp tea towel around a chopping board.
  3. 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!
  4. 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
  1. Add all ingredients into a bowl and mix. Add more water if it’s too thick.