Beautiful green and purple summer rolls that are light yet filling and so fun to eat! Whole food plant-based lifestyle and is oil-free, gluten-free, dairy-free, refined sugar-free, and vegan.__________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 9 plants
Prep Time20 minutesmins
Cook Time0 minutesmins
Roll time25 minutesmins
Total Time45 minutesmins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, vegan
Keyword: roll, spring, summer
Servings: 6
Calories: 241.24kcal
Equipment
pie plate
work surface bigger than the wrapper that can get damp
platter or parchment, or silicone sheet
Ingredients
18rice paper wrapperslarge, at least 8.25 inch
½cupred onionshaved in half moons
3cupsspinachor greens of choice, kept whole unless large (if large, tear into medium-sized pieces)
1cuppurple cabbagethinly sliced
1cuptofu cutletor steamed or savory flavored, cut into long matchsticks. Xtra or super firm tofu ok.
1lime wedgeoptional
1avocadothinly sliced and sprinkled with lime juice from the wedge to keep from browning
½cupcucumbercut into matchsticks, seeds removed optional
¼cupshishito peppersor padron or jalapeño, about 5-6 seeded and cut into matchsticks
2cellophane noodle bundlesmung bean threads, shirataki, or other super thin noodles
¾cupmint leavesany variety
¾cupcilantro
¾cupThai basilor other basil, small stems or leaves
Prep: Wash and dry the fresh ingredients. Place the cellophane noodles in a bowl and pour hot water over them to cover ( I usually use a teakettle for this). Prep the remaining ingredients.
Sauce: Make the dipping sauce by combining all the dipping sauce ingredients in a small bowl.
Dip: Fill a pie plate or wide bowl with water. Wet your work surface (your counter or cutting board). This will keep your summer rolls from sticking to the surface. Dunk a rice paper wrapper into the water. If your pie plate/bow isn't wide enough, start by tipping the top of the round in and make sure the entire round becomes drenched. Lay it flat onto the dampened work surface. By the time you finish filling it, it will be very soft.
Fill: Add the filling ingredients one by one onto the first ⅓ of your rice paper wrapper. Start with three red onion half moons so that you see them on top once the summer roll is completed. I like to then add a couple leaves of basil and mint followed by a couple stems of cilantro. Shorter ingredients, like basil and cilantro, should be placed end to end so that each ingredient covers the red onion area. Then a few shreds of purple cabbage followed by a couple leaves of greens, then a few pepper slices, then a couple cucumber matchsticks, then a couple tofu matchsticks, and finally a pinch of noodles. A pinch is still quite a bit, so swing the threads up and down and swirl them around so that they stay in the center, covering the other ingredients, without spilling to the empty space around the wrapper.
Fold & roll: Carefully, fold each side over the ends of the filling. Then, lifting one end of the wrapper with both hands, pull the end over the ingredients. Finally, roll the folded wrapper and ingredients to finish.
Place each finished summer roll on a damp platter or parchment paper. If they touch they will stick together but can be gently pulled apart.
Serve with the dipping sauce. Slice each in half, if desired. These are at their best when they're freshly made. They can be stored in the refrigerator, however, for use the next day - they make a wonderful lunch!
Notes
Makes about 18 summer rolls. I figure about 3 per person as a main course, 1-2 as an appetizer. Summer Roll Rolling Tips:Keep your rolling surface damp (I just wet my hand and run it across now and then) to help keep the rice paper wrapper from sticking to it.Take a small amount of each ingredient so that they don't become overstuffed and difficult to roll. Place them in the center of the round so that there is empty space all the way around the wrapper. Each ingredient, if more than one piece, should be placed end to end so that you can be assured that each bite will include each ingredient. Try to use that same amount in each roll so they end up the same size.Whichever filling ingredient you place on the wrapper first will be what's visible at the top once rolled.If you want to increase one ingredient, decrease another.You may have a few leftover filling ingredients. Save them for a delicious salad or sandwich!The estimated roll time is on the quick side - it may take longer. If you have willing help, hooray! Assign a "roller" and a "filler" to help with consistency. The process will go much faster!Place parchment under the summer rolls when storing them. They'll seem to stick a bit even to parchment, but not enough to tear.