These summer rolls are filled with cooked shrimp, rice noodles, and plenty of vegetables for flavor and crunch. But you can make it without the shrimp for more of a vegan aproach, or omit the noodles if you prefer. Once your ingredients are ready, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch.
I use natural organic peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for Tamari and chile-garlic paste and the rice paper in the Asian section of your supermarket.
This is a gluten free recipe!
Ingredients
for the sauce
Tamari peanut ginger sauce
1/2 cup salted natural peanut or almond butter
1 1/2 Tbsp Tamari soy sauce (is GF for gluten free eaters)
2-3 Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
some cilantro leaves mashed (optional)
hot water to thin
I Prepared the peanut sauce by adding all ingredients except water to a mixing bowl and whisking it. Then add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pour-able but thick). Set aside.
Ingredients for the summer rolls
VEGAN SUMMER ROLLS
7-8 rice spring roll papers (follow instruction on the bag)
1 beet, skin removed and finely grated
1/2 yellow and red pepper, seeded, thinly sliced
1 cup carrots, thinly slice
8 Bibb lettuce leaves, cut in half
3 radicchio sliced
3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
1 cup mung bean sprouts (about 3 ounces)
purple cabbage thinly slice
grape tomatoes or any small tomatoes halved
1 large bunch mint leaves
1 small bunch of Thai basil leaves or just fresh regular basil
1 large bunch cilantro, cut from stems
8 ounces of cooked rice noodles (follow instructions in the bag)
**OPTIONAL FOR A PESCETARIAN STYLE: 8 ounces frozen bag baby shrimp or 16 medium shrimps (2 for each)
Prep veggies and set aside for easy assembly. For the beets, I used A mandolin.
Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface and gently smooth out into a circle.
Add carrots, peppers, beets, and a healthy handful each cilantro and mint (and all other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used - about 7 or 8.
Serve with dipping sauce , if desired.
Store leftovers covered in the fridge for up to a couple days, though best when fresh.
You can make them like this too, just the salad without the noodles and the shrimp !