Vietnamese Summer Rolls (Vegan Style!) with Peanut Dipping Sauce
These Vietnamese summer rolls make a delicious light meal. Below I’ve listed the veggies that I normally use for the filling, but feel free to switch them up. The rolls are best eaten within 4 hours of being made so that they stay fresh. Any longer and the papers may start to dry out and crack.
Ingredients
- 1 large carrot finely sliced
- 1 sweet pointed romano pepper or bell pepper deseeded and finely sliced
- 1 small courgette zucchini, finely sliced
- 120 g / 1½ cups red cabbage finely sliced
- 1 romaine lettuce sliced into ribbons
- 200 g / 7 oz smoked or marinated tofu thinly sliced
- 8 rice papers spring roll wrappers or more, depending on their size
- 75 g / ½ cup toasted sesame seeds
Peanut Dipping Sauce
- 115 g / ½ cup natural smooth peanut butter
- 2 TBSP tamari or low-sodium soy sauce
- 1 TBSP white vinegar
- 1 TBSP maple syrup
- 60 ml / ¼ cup warm water
- 2 tsp fresh ginger finely grated (or substitute with ½ tsp ground ginger)
- Sesame seeds for garnish
Instructions
- Chop the veggies and tofu into thin slices.
- Tip the sesame seeds onto a large plate.
- Fill a wide bowl with warm water.
- Working with one rice paper at a time, take the paper in both hands and dip half of it in the warm water. Quickly rotate the paper for a few seconds (like turning a steering wheel) until the whole paper has been submerged in the water. Shake off the excess water, then lay the rice paper on a plastic chopping board or worktop (don’t use a wooden board as it will stick). The paper will continue to soften up as it absorbs moisture.
- Arrange your veggies on one half of the rice paper, leaving a border either side. I use a few ribbons of lettuce, a few strands of red cabbage, then 2-4 strips each of tofu, carrot, pepper and courgette. Make sure that there are no sharp edges poking out as the rice papers are delicate and easily tear. Squash the filling together then start rolling.
- Gently pull the rice paper over the filling. Tuck in the edges as you roll. Try to keep it as tight as you can (like you’re rolling a burrito).
- Roll the summer roll in sesame seeds. Shake off the excess seeds and set the roll to one side. Repeat the process. I make eight rolls for four people, but if your rice papers are smaller than mine, you may want to roll more. Just before serving, cut the rolls into two.
- To make the dipping sauce: place all the ingredients in a bowl and whisk together with a fork. Add a splash more water, if needed, to reach desired consistency. Taste test and adjust the vinegar, sweetness, ginger levels if desired. I give everyone their own little dipping bowl so they can double dip to their heart’s content! Just before serving, sprinkle on some sesame seeds for garnish.
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