Let's Talk Vegan

Fresh Summer Rolls with Teriyaki Dipping Sauce

Summer rolls are basically a salad rolled into an editable container, made with fresh, crisp vegetables rolled in rice paper. Serve as a snack or appetizer.

Once you get the hang of the rice papers, this recipes is super easy to make. They are also a great way to eat for raw veggies in your diet in a fun way kids will even enjoy.

Summer roll stuffed with vegetables cut in half

The Workstation is Key

Before you start rolling, you'll want to set up a little work station that makes it easy to grab the vegetables.

Have your mint leaves, sprouts and lettuce all ready, with the red cabbage chopped, the avocado sliced, the cucumber and carrots julienned. Then, set everything aside.

Cutting board with carrots, red cabbage, avocado, sprouts, mint, cucumber

The Rice Paper Wrappers

Start by filling a pie pan or frying pan with warm water. Place one wrapper at a time into the water for about 5-10 seconds, then use both hands to pull it out.

Make sure you use two hands so your rice paper does rip.

Next, place the rice paper on a cutting board, then add 2 leaves of lettuce for the base. The lettuce acts as another layer between the rice paper and vegetables, which helps make wrapping them much easier.

Then, add the sprouts to the middle of the lettuce, with carrots to the left and cucumber to the right. Top the sprouts with a layer of red cabbage, and a slice of avocado, along with 2-3 mint leaves.

Open-face rice papper with variety of vegetables

Home stretch

To roll the papers, fold the top and bottom of the paper over the filling.

Next, fold the left side over the filling, then continue rolling until everything is snug in a little roll.

Repeat this process for the remaining rolls.

You can leave the roll as is or cut them in half.

Finally, pour the teriyaki sauce in a small bowl for dipping, then enjoy!

Six summer rolls around bowl of teriyaki dipping sauce

Fresh Summer Rolls with Teriyaki Dipping Sauce

Summer rolls are basically a salad rolled into an editable container, made with fresh, crisp vegetables rolled in rice paper. Serve as a snack or appetizer.
Prep Time
20 Minutes
Cook Time
Servings
3 People
INGREDIENTSINSTRUCTIONS
  1. First, finely slice the cabbage, slice the avocado, and julienne the cucumber and carrots. Set aside.
  2. To soften the rice papers, fill a pie plate or frying pan with warm water. Then, place 1 rice paper at a time into the water for 5-10 seconds. Use both hands to pull them out of the water to prevent ripping.
  3. Place paper on a cutting board. Then, lay 2 leaves of lettuce as your base. next, add the sprouts to the middle of the lettuce, with carrots to the left and cucumber to the right. Top the sprouts with a layer of red cabbage, and a slice of avocado, along with 2-3 mint leaves.
  4. To roll the paper, fold the top and bottom of the paper over the filling. Next, fold the left side over the filling, then continue rolling until everything is snug in a little roll.
  5. You can leave the summer roll is as is or cut in half.
  6. Repeat steps 2-4 for the remaining rolls.
  7. Use the teriyaki sauce for dipping.
 
 
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