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Fall Summer Rolls

If you are looking for a light and refreshing meal Vietnamese summer rolls are all you need! This rolls are my favourite thing to have for a speedy lunch when I'm too lazy to cook! All you need are some fresh chopped or shredded veggies, rice papers and a delicious dipping sauce.

For this summer rolls I used tofu to add protein and make them more filling. I use pre prepared asian tofu from the supermarket and I slice it into strips to make the rolling easier. My number one tip is don’t skip the mint! this gives it that special Vietnamese taste and makes them so much tastier.

This is a grate grab and go lunch to take to work, school or just as a meal prep option! Make them and store them in the fridge in an airtight container for up to 3 days to keep them fresh and you are set to go.

My favourite dipping sauce for any summer roll is a spicy peanut sauce! So if you are a peanut lover like me I added this delicious sauce recipe down below, this also goes great with noodles or salads and even to make your self a raw pad Thai bowl!



Fall Summer Rolls

Serves: 12 rolls

Prep Time: 25 min

Ingredients

  • 6 Spring Roll wrappers ( Rice paper)

  • 1 handful spinach

  • 1/2 Cucumber thinly sliced

  • 1 shredded carrot

  • 6 asparagus

  • 4 onz asian tofu (optional)

  • 1/2 Cup shredded or chopped red cabbage

  • 1 thinly sliced yellow bell pepper

  • 1 handful fresh mint leaves

Chilli Peanut Sauce:

  • 2 Tbsp Crunchy peanut butter

  • 1 Tbsp Liquid aminos or light soy sauce

  • 2 Tbsp maple syrup

  • 1/2 Tbsp Sriracha

  • 1 tsp ginger powder

  • 3 Tbsp Water

  • 1 Tbsp rice vinegar

  • 1 Tbsp lemon juice


Method

  1. Prepare your peanut sauce by adding all ingredients to a bowl and whisking until smooth and runny. If the sauce is too thick add a one tbsp of water and keep adding until you reach the desired consistency.

  2. Add 1 inch of water into a large flat plate or pan, place one rice paper and move it around the water for 10-15 seconds. Remove and try to remove excess water by shaking it a bit on top of the plate. Transfer to a chopping board to fill with the rest of your ingredients.

  3. Add a few mint leaves at one edge of the rice paper. Continue to add a few spinach leaves, followed by tofu, pepper, asparagus , carrot and cabbage. (Avoid adding to much of your filling so its easier to roll).

  4. Start rolling trying to keep fillings in their position and as tightly as you can with out ripping the rice paper. When when you are half way rolling fold the end of the paper in and over the fillings so that is completely enclosed. ( Just like you are wrapping a burrito.

  5. Keep rolling until you reach the end and set aside. To serve cut rolls in half with a horizontal or diagonal cut. Enjoy!

Note: Keep on the fridge fresh up to 3 days



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