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Vegan Summer Rolls

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Recipe: Vegan Summer Rolls

These fresh vegan summer or spring rolls are filled with crunchy veggies, sprouts and marinated tofu. Served with creamy homemade peanut dipping sauce, these rolls are packed with nutrients. They make an excellent light meal option and can be filled with any veggies, fruits, herbs and any veg protein. Keep different veggies, fruits, herbs and protein ready. Make it a fun party where everyone can prepare their own summer rolls. An absolutely fun activity.

Memories

This post was first shared on 09/07/2018 for the group FoodieMonday/Bloghop. The theme was Asian Cuisine suggested by Amrita who own the blog The Food Samaritan. She wanted to challenge us to some south East Asian cooking and not the Sub Continent cuisine we all are so comfortable with. Excitedly, jumped for joy as I immediately knew what I wanted to make.

We were  in Montreal visiting my son and had been eyeing the rice paper ever since I had seen it at the supermarket near his home. It is ingredients like these that excited me the most as I didn’t get them back home in Mombasa. I made the summer rolls and initially found it difficult to roll them. The end result was simply delicious and perfect as a light meal as it was too hot.

 

Some Street Art in Montreal

 

 

 

Sharing Vegan Summer Rolls Recipe With The Group Sunday Funday

Right now it is almost 10 p.m. and I am redoing the post. I almost didn’t want to write the post, felt too tired from early Mother’s Day celebrations. However, hubby insisted I write it since I made the rolls. Our host  Renu who blogs at Cook With Renu suggested the theme summer rolls.

 

What Are Summer Rolls?

Vietnamese spring rolls, summer rolls or rice paper rolls are different from the Chinese or Indo Chinese spring rolls. The charming thing about making these rolls is that you can fill them with almost anything. And they are healthy, filling, colourful, gluten free.  Here are some of the fillings that you can use:

 

Check Out The Summer Rolls Recipe By Members Of Sunday Funday

Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu

Thai Chicken Summer Rolls from Food Lust People Love

Shrimp Rice Paper Rolls from Making Miracles

Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories

Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe

Vegan Summer Rolls from Mayuri’s Jikoni

 

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Ingredients Required For Vegan Summer Rolls

Rice Paper

Easily available in most stores and also any Asian shop. Remember you need to soak them in water before rolling them up with the filling. If you soak them for too long they break. Soak only for 3-10 seconds. Should be a bit pliable but firm. When you add the stuffing don’t add too much. The paper will tear. If you add less filling you will get too much of the rice paper taste.

Tofu

Get firm tofu. You must place it between kitchen paper towels or cloth to remove the excess water. Then cut the tofu into sticks. Can marinate it in your favourite sauce before pan frying it. I marinated the tofu in some Coriander Lime Sauce overnight. Minimum marination time is 30 minutes.

Carrot

Peel the carrot and cut it into thin juliennes using a sharp knife or a julienne peeler. I used a medium size carrot.

Cucumber

Small Cucumber about 4-6 inches long. Cut it into thin sticks using a sharp knife.

Bean Sprouts

I used about 100-150g bean sprouts. I prefer to give them a quick stir fry to take away the raw taste. I usually stir fry them with a bit of marinade left from the tofu.

Bell Pepper

Any colour of your choice. I used half of a big bell pepper. Cut it into thin strips.

Mango

Take a ripe but firm mango. I used half a mango. Peel and cut into thin slices.

Spring Onion

I used 2 stalks of spring onion. Trim the ends and chop it up finely.

Salad Leaves

Use any salad leaves of your choice. Alternately use fresh Thai basil or mint.

Sesame Seeds

White, black or a mixture. I like to toast them lightly in a pan over low heat or the microwave oven for 1 minute.

Salt

We will need some salt for the marinade. And we may need some salt for the sauce depending on how salty the peanut butter is. Mine is without salt so I added some.

Garlic

Peel and mince the garlic. About 2 large cloves is usually enough. We need 1 tbsp for the marinade and 1 tsp for the dipping sauce.

Ginger

Peel and mince or grate. We need 1 tsp for the sauce.

Fresh Coriander

Wash and finely fresh coriander or cilantro. Pat dry it with a kitchen towel before chopping it. I add the tender stems too as they are full of flavour.

Maple Syrup

To add some to the Coriander Lime Marinade. About 1½ -2 tbsp. Can replace it with agave syrup. If you are not preparing a vegan version then can add honey.

Rice Vinegar

Or any vinegar of your choice. We need some for the dipping sauce. Alternately can use lemon or lime juice.

Peanut Butter

Smooth or crunchy, the choice is yours. Be careful when adding salt to the dipping sauce as some peanut butters have salt.

Soy Sauce

For the dipping sauce.

Water

Warm water for the sauce. I usually start off with ¼ cup and then add little at a time. It all depends on how thin or thick the peanut butter is. We also need some water to soften the rice paper. Best to put the water in a large plate or tray in which the rice paper will fit.

Chilli Oil | Chilli Sauce

Add some chilli oil or sauce to the dipping sauce. Add according to your taste.

Sesame Oil

I like to add some sesame oil to the marinade. Gives a nice nutty flavour.

Oil

Any other oil of your choice for the marinade. I used sunflower oil.

Lime Juice

For the marinade. We will need about 2 tbsp. If you don’t have lime juice can replace it with lemon juice.

 

 

 

 

 

 

 

 

 

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VEGAN SUMMER ROLLS

These fresh vegan summer or spring rolls are filled with crunchy veggies, sprouts and marinated tofu. Served with creamy homemade peanut dipping sauce, these rolls are packed with nutrients. They make an excellent light meal option and can be filled with any veggies, fruits, herbs and any veg protein. Keep different veggies, fruits, herbs and protein ready. Make it a fun party where everyone can prepare their own summer rolls. An absolutely fun activity.
Course Appetizer, Light Meal, Snack, Starter
Cuisine VIETNAMESE
Keyword rice paper rolls, vegan spring rolls, vegan summer rolls, vietnamese spring rolls
Prep Time 15 minutes
Cook Time 5 minutes
MARINATING TIME 30 minutes
Total Time 50 minutes
Servings 8
Author mayurisjikoni

Ingredients

FOR THE SUMMER ROLLS

  • 8 medium size rice papers
  • 1 small cucumber
  • 1 medium carrot
  • ½ ripe mango
  • ½ bell pepper
  • 8 salad leaves
  • 100 g bean sprouts
  • 350 g firm tofu
  • 2 stalks spring onions
  • 2 tbsp sesame seeds toasted

FOR THE TOFU MARINADE

  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp maple syrup
  • ½ cup fresh coriander chopped
  • 1 tbsp garlic minced
  • ½ tsp salt

FOR THE PEANUT DIPPING SAUCE

  • ½ cup peanut butter
  • 1/3 - ½ cup warm water
  • 1 tbsp soy sauce
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp chili oil
  • ¼ tsp salt
  • 2 tbsp rice vinegar

Instructions

MARINATE THE TOFU

  • Cut the tofu into thick sticks.
  • Mix the marinade ingredients in a wide bowl or container.
  • Add the tofu and mix so that the marinade covers all the tofu pieces.
  • Cover the bowl or container.
  • Allow the tofu to marinate for 30 minutes or overnight.
  • If you decide to marinate it overnight then put it in the fridge.

PAN FRY THE TOFU

  • Heat the pan over high heat.
  • Add the marinated tofu along with the marinade.
  • Allow it to cook till the tofu begins to turn light golden brown.
  • Turn the tofu sticks. Cook till the underside becomes light golden brown and the marinade has evaporated.
  • Transfer the tofu sticks to a plate and allow them to cool a bit.
  • If the salad leaves are too large, tear them into halves or smaller pieces.
  • Trim the ends of the spring onion and chop them finely.

STIR FRY THE BEAN SPROUTS

  • The pan will have a bit of the marinade left in the pan.
  • Add the bean sprouts and give them a quick stir.
  • Don't allow the sprouts to wilt or become soft.
  • Transfer to a plate and allow them to cool a bit.

PREPARATION OF THE PEANUT DIPPING SAUCE

  • Mix all the ingredients for the sauce in a bowl except the water.
  • Add at first ¼ cup warm water. Whisk well.
  • Add little water at a time till you get a creamy thick sauce. You should be able to drizzle it.
  • If not, add some more water and whisk well.

PREPARE THE VEGGIES & MANGO

  • Peel and cut the carrot into really thin strips. Can use a julienne peeler or cut with a sharp knife.
  • Trim the ends of a cucumber and cut into thin strips.
  • Cut half a mango. Remove the skin and cut the mango into thin strips.
  • Cut the bell pepper into thin strips.

PREPARATION OF THE SUMMER ROLLS

  • Have some water in a wide plate or tray ready.
  • Dip one rice paper in the water. Usually we dip it for 3-10 seconds.
  • It should be pliable but firm.
  • Place it on a damp board or tea towel.
  • Sprinkle some sesame seeds in the middle.
  • Place one salad leaf.
  • Add the fillings, arranging them in lines. I put the veggies, mango and sprouts first.
  • Then add some tofu on top.
  • Cover the filling with the bottom side away from you.
  • Fold in the right and left side of the rice paper.
  • Roll it up, making sure its not too loose.
  • Repeat the above steps for the remaining 7 rice papers.
  • Serve immediately with the Peanut Dipping Sauce.

Notes

Add  filling of your choice.
Don't soak the rice paper for too long. It will become too sticky to handle.
Chunky vegetables will cause the paper to tear so try and cut them into thin strips.
Can prepare the tofu and sauce a day ahead.

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