Vegan Vietnamese Summer Rolls

/Vegan Vietnamese Summer Rolls

Vegan Vietnamese Summer Rolls

February 28, 2015
Serves 8 Rolls
Prep time
15m
Cook Time
10m

The heat is just starting to set in here in Austin, so I have been testing out some recipes for vegan Vietnamese summer rolls.  These delicious snacks are great as a side, and appetizer or a snack, and will help refresh you during the upcoming summer heat, especially if you happen to be here in Texas 😉

These are also great for parties, make a few of these and you’ll be amazed at how quickly these vegan summer rolls disappear!

To make these you will also want some sauce, you can buy it, but it’s always better if you make it yourself!

Here’a what you will need.


Ingredients

  • 1 Cup
    Peanut Butter
  • 1/4 Cup
    Soy Sauce
  • 1/4 Cup
    Regular Molasses
  • 1/2 Cup
    White Vinegar
  • 1 Teaspoon
    Cayenne Pepper
  • 1/2 Teaspoon
    Ground Ginger (to taste)
  • 2-4 Tablespoons
    Sugar
  • 8+
    Rice Paper Sheets
  • 100 Grams
    Vermicelli Rice Noodles
  • 1 Cup
    Shredded Lettuce
  • 1
    Continental Cucumber (Cut in to thin strips)
  • 1/2 Cup
    Bean Sprouts
  • 1/2 Cup
    Grated Carrots
  • Fresh Vietnamese Mint (Chopped)
  • Fresh Coriander (Chopped)
  • 1
    Garlic Chive (Optional)

Instructions

  1. Mix the peanut butter with around one cup of hot water, add the water slowly and mix well over a low heat. Once the water and peanut butter has been mixed add the remaining ingredients and stir well.

  2. Once your sauce is ready, place in the refrigerator to chill.

  3. To create the rolls pour boiling water over the noodles and leave for six to eight minutes.

  4. Once this has been done you can begin to build the rolls.

  5. To start, dip the rice paper in to boiling water until it softens (look on the wrapping for more detailed instructions).

  6. When the rice paper is ready lay it on a clean lightly floured surface and fill it with the ingredients (start with the noodles and then head down from largest to smallest!).

  7. Once finished filling, tuck in the ends of the rice paper and roll, you now have your vegan Vietnamese summer roll!

  8. Just repeat this method until you run out of paper or filling!

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