Description

Total Prep Time: 45 min

Servings: 10 summer rolls, 8 smaller summer rolls

Ingredients

10–12 rice paper sheets (include a couple of extra sheets in case one tears!)

1 C butter lettuce, torn with ribs removed (optional)

1 C red cabbage, thinly sliced

1 C carrots, thinly sliced, julienned or matchsticks

2 Persian cucumbers, julienned or matchsticks (hothouse cucumber okay)

¼ C red bell peppers, seeded and sliced, julienned or matchsticks

¼ C yellow bell peppers, seeded and sliced, julienned or matchsticks

½ medium avocado, sliced (optional)

½ C fresh cilantro, rough chop

½ C fresh mint, rough chop

¼ C green onions (scallions), thinly sliced

8 oz extra-firm tofu, cut into strips (optional; use other protein if preferred)

2 jalapenos or Thai chili peppers, seeded & thinly sliced (optional)

4 oz cooked vermicelli or maifun rice noodles (optional; I used brown rice noodles)

1 tsp toasted sesame oil

Pink Himalayan salt or sea salt to taste

Summer Rolls Peanut Sauce

Pair your rainbow summer rolls with this delicious dipping sauce. You can use peanut butter or substitute any type of nut or seed butter.

½ C creamy nut or seed butter (peanut, almond, cashew, sunflower seed, etc)

1 TB rice vinegar (seasoned rice vinegar is okay!)

1 TB toasted sesame oil

2 TB reduced-sodium tamari or gluten-free soy sauce

½ medium lime, juiced

2 T maple syrup (or substitute honey, raw coconut sugar, or sugar-free alternative like monk fruit)

½ tsp fresh ginger, grated (optional)

½ tsp fresh garlic, minced/grated (optional)

½ tsp chili garlic sauce or sriracha (optional and add to taste)

Hot water to thin out as needed

Instructions

Cook rice noodles (or glass noodles or quinoa) according to the instructions on the package. Drain and rinse in cool/cold water. Toss with the 1 tsp of toasted sesame oil and a little bit of salt. Set aside.
Prep all your vegetables and herbs and organize on a sheet pan or in separate bowls for easy access when assembling the rolls.
Fill a shallow pan with about 1” of warm water. Submerge one sheet of rice paper into the water for about 10-15 seconds or until just pliable and transfer to a clean surface. Some people use a lint-free towel to absorb the extra water; a wooden cutting board works as well. DO NOT OVER SOAK THE RICE PAPER OR IT WILL BE TOO FRAGILE TO WORK WITH.
If using butter lettuce, leave about 1” from the edge of the sheet and lay the lettuce over the lower 1/3 of the sheet. Start to add the veggies, herbs, noodles and protein of choice. If you don’t use the lettuce, just add the other ingredients, making sure to only fill the middle to lower half of the sheet. Don’t overfill!
Once you’ve added your ingredients, fold the lower edge of the sheet up over the filling, gently rolling upward until the filling is enclosed. Then fold over the short sides (like a burrito) and roll up until the roll is completely sealed.
Place the wrapped roll on a clean serving plate and place a damp towel on top to keep it from drying out.
Repeat steps 4-7 until you’ve used up all your wraps!
Serve with the dipping sauce, garnish with sprigs of fresh herbs. You can have a side of sriracha or chili sauce separate from the dipping sauce for those who want to adjust their own heat/spiciness!

Summer Rolls Peanut Sauce

Prepare dipping sauce by combining all the ingredients except for water into mixing bowl and whisk together. Slowly whisk in 1 TB of water at a time until desired consistency. Set aside in a bowl for service.

Notes

How to Adapt This Rainbow Summer Rolls Recipe

I love Vietnamese summer rolls because you can change them up and choose almost any ingredients you like! Some of the modifications you can make to this recipe include:

Instead of rice paper can use coconut wrappers, nori maki/sushi seaweed paper, lettuce wraps, or sturdy leafy greens like collard green leaves
Use fruit if you like! Mangoes, pineapples, and papaya are my suggestions.
Spiralize your veggies if you’re in a time crunch.
Use zucchini, napa cabbage, other veggies as you prefer.
If you are not plant-based, sub out tofu for shredded chicken or shrimp.
Use garbanzo beans as optional protein sub for tofu.
Use glass noodles or sweet potato noodles.
Use 8 oz of cooked quinoa instead of noodles.
Use basil, Thai basil, parsley, or lemon thyme as other herb options.