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Vegan Summer Rolls

  • 1 package rice paper
  • Bean thread, soaked/drained. (Or very thin rice noodles, cooked as directed and cooled)
  • 1 cup fresh cilantro or basil or fresh mint leaves
  • 1 cup shredded cabbage and/or lettuce
  • 1 cup fresh bean sprouts
  • 1 cup grated carrot
  • 1 cucumber cut in long strips 4" long x 1/2" x 1/2" thick. Need 8
  • 1 firm tofu cut in long strips, 4" long x 1/2" x 1/2" thick. Need 8

Place 1 rice paper at a time in bowl of very hot water, submerge, until very pliable. About 30 seconds.

Lay it on plate to work.

Place 1/8 th of bean thread noodles in center.

top with 1/8th of remaining spring roll ingredients.

Fold bottom edge of rice paper over all ingredients, and tuck under ingredients very snugly.

Fold sides over edges, like an envelope.

Roll up from bottom very tightly.

(Hint: I use 2 rice papers per roll to make it stronger)

Option spread 1 tablespoon of peanut sesame sauce on rice paper before rolling up, if using that dressing.

Keep covered until serving, or they may dry out.

    Peanut Sesame Sauce

    • 1/2 cup soy sauce
    • 1/2 cup rice vinegar (or saki or plain vinegar)
    • 1/2 cup vegi broth
    • 2 T fresh grated ginger root or 1 T powered
    • dash (or more) crushed red pepper to taste
    • 2 T brown sugar
    • 1/4 C peanut butter
    • 2 t cornstarch in 1 T water
    • Mix all in sauce pan. Heat til thickened.
    • Add 1/4 cup sesame oil, mix well.

    Classic summer roll/spring roll Sauce

    • 1/2 C Sugar
    • 1/2 C water
    • 1/4 C vinegar
    • 1/2 t salt
    • 1 clove garlic, crushed
    • 1 t sraracha
    • 1 t ginger powder
    • 2 t sesame oil

    Bring Sugar and water to a boil, and simmer for 10 minutes.

    Add remaining ingredients.

    Cool before using

    Top with a little grated carrot and crushed peanuts