Vegetable Summer Rolls Recipes

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FRESH AVOCADO SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Fresh Avocado Summer Rolls with Peanut Dipping Sauce image

Veggie-packed rolls with avocado, red cabbage, carrots, basil, and mint - all served up with a super easy peanut dipping sauce. Perfect light summer dinner!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 17

1/2 cup shredded red cabbage
1/2 cup carrots (cut into matchsticks (about 1 large carrot))
2 tablespoons rice vinegar
1 tablespoons freshly squeezed lime juice (from about 1/2 of a lime)
1/2 teaspoon kosher salt
1 teaspoon honey (can substitute granulated sugar or agave syrup)
8 rice paper spring roll wrappers
1 medium avocado (halved, pitted, and sliced)
3-4 green leaf lettuce leaves (rinsed, dried, and torn in half)
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1/4 cup creamy peanut butter
2 tablespoons Tamari or soy sauce
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 tablespoon rice vinegar
2 teaspoons honey (or agave syrup)
1/2 teaspoons Sriracha sauce (or more to taste)

Steps:

  • In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
  • Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
  • Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
  • Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
  • Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
  • To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
  • Cut rolls in half, if desired, and serve with the dipping sauce.

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Cool, vibrant summer rolls are especially appealing during the hot summer months.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 9

12 rice-paper wrappers (8-inch round)
1/2 cup thinly sliced fresh mint leaves, plus whole leaves for rolling
1/2 cup thinly sliced fresh cilantro leaves, plus whole leaves for rolling
1 head Boston lettuce (8 ounces), finely shredded
1 seedless cucumber, peeled and julienned
2 large carrots, julienned
2 red bell peppers, stemmed, seeded, and finely julienned
2 cups radish sprouts or pea shoots
Lime-Garlic Dipping Sauce

Steps:

  • Dip 1 sheet of rice paper in a shallow bowl filled with warm water until pliable, 5 to 10 seconds. Transfer to a dampened towel placed on a work surface and smooth wrapper (wrapper may still feel hard in spots but will soften as it rests).
  • Place 4 whole mint leaves and 4 whole cilantro leaves in center of wrapper. Top with 1 tablespoon lettuce, 5 cucumber strips, 5 carrot strips, 5 bell pepper strips, 2 tablespoons sprouts or shoots, 2 teaspoons sliced mint, and 2 teaspoons sliced cilantro. Fold sides in and roll tightly to enclose filling. Cover with a damp kitchen towel. Repeat with remaining wrappers and filling. Cut each roll into thirds, and serve immediately with dipping sauce.

GRILLED VEGETABLE SUMMER ROLLS



Grilled Vegetable Summer Rolls image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 16 wraps

Number Of Ingredients 16

1 package rice paper wrappers (about 16)
1 quart hot water
4 cups grilled vegetables (eggplant, zucchini, onions, red bell peppers) coarsely chopped
2 tablespoons sesame oil
2 tablespoons sesame seeds, toasted
1/3 cup pickled ginger
2 cups mixed salad greens
2 ounces fresh mint
Sweet Thai chili sauce, recipe follows
2 (1 quart) bottles rice vinegar
3 cups sugar
1 red bell pepper, finely diced
1/2 large red onion, diced
1 1/2 tablespoons ginger
3/4 cup cilantro or mint, finely chopped
1/2 tablespoon garlic chili sauce

Steps:

  • In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
  • Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
  • In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
  • Yield: 1 quart

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Categories     Pasta     Vegetable     Low Fat     Vegetarian     Buffet     Mint     Basil     Peanut     Spring     Summer     Healthy     Vegan     Cabbage     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 20

For peanut sauce
3 tablespoons finely chopped onion
1 small garlic clove, minced
3/4 teaspoon dried hot red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon tomato paste
3/4 teaspoon sugar
For summer rolls
1 ounce bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8-inch) rice-paper rounds, plus additional in case some tear
2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves (preferably Thai)
1/2 cup thinly sliced Napa cabbage
1/4 cup fresh cilantro leaves
1/3 cup coarsely shredded carrot (1 medium)

Steps:

  • Make sauce:
  • Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
  • Make summer rolls:
  • Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
  • Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
  • Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
  • Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

VEGETABLE SUMMER ROLLS



Vegetable Summer Rolls image

Provided by Food Network

Categories     appetizer

Time 40m

Yield About 2 dozen

Number Of Ingredients 14

1/2 cup rice wine vinegar
2 tablespoons sugar
2 teaspoons salt, divided
1 small seedless cucumber, peeled
1 medium carrot, peeled
1 small jicama, peeled
1 large green papaya, peeled, halved length-wise and seeded
1 teaspoon fresh lemon juice
2 teaspoons fresh cilantro
1 teaspoon canola oil
1 ounce rice vermicelli noodles
6 (8 1/2-inch) dried rice spring roll wrappers
8 leaves Bibb lettuce, ribs removed, torn into small pieces
Peanut sauce, recipe follows

Steps:

  • Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
  • Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
  • Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
  • Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
  • Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
  • Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.

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