Fresh Veggie Summer Rolls
Fresh veggie summer rolls are the perfect light meal for any time and any season. Who can turn down fresh colorful veggies, rolled in soft rice paper wrappers with mango, avocado and vermicelli noodles and ready to be dipped into a nut-free, soy-free creamy tahini sauce.
Ingredients
For Summer Rolls
- 8 round rice paper wrappers
- 1 red bell pepper, cut into matchsticks
- 2 large carrots, peeled, cut into matchsticks
- 1 honey mango, peeled, flesh cut into matchsticks
- 2 avocados, halved and thinly sliced
- 3 persian cucumbers, cut into matchsticks
- 1 cup red cabbage, shredded
- 1 cup cooked vermicelli noodles
- 1 cup microgreens or arugula (or another leafy green)
- 1 cup cilantro or thai basil, stems removed
For Tahini Dipping Sauce
- ¼ cup tahini
- 2 tablespoon water, to emulsify and thin the sauce
- 1 lime, juiced
- 1 tablespoon coconut nectar
- ¼ teaspoon salt
Instructions
- Prepare your ingredients. Arrange prepared veggies in prep bowls near your workspace. Fill a large, wide shallow bowl with warm water (like a glass pie dish or even a large dinner plate).
- Dip one rice paper wrapper into the warm water for about 5 seconds. Once it softens, remove it from the water carefully and lay it flat onto your workspace (like a large cutting board).
- Add veggies, herbs and noodles to the bottom third of each rice paper wrapper. Tuck the side edges of the rice paper in and then roll from the bottom up into a burrito shape. Repeat with remaining rice papers.
- Cut the summer rolls in half or in thirds if desired. Serve immediately with the tahini dipping sauce. And enjoy!
Tried this recipe?Let us know how it was!