The taste of summer. Fresh, crisp and flavorful ingredients take center stage in this easy to make vegetable summer rolls. Serve with tangy peanut and miso dips.
With the warmth of summer enveloping us like a wool blanket, there are many days that the thought of turning on an oven makes me shudder. These are the days we turn to take out, picnic lunches and especially those creations I’ve made that scream fresh and cool…these vegetable summer rolls are exactly that.
Creating these were really fun because I had the help of my 3 year old son. After I had washed and chopped all the filling ingredients, he loved helping me put them together and watching me roll them up.
Being able to create his own rolls, gave him some control over what he was eating, which is a big deal for toddlers. Let’s just say, he ate more than his fair share, win win for mom! Although the rice paper gets a little tricky to roll up, you get better with practice.
Once I folded in the sides, my son was even able to help me roll it up. Having a variety of dipping sauces also makes this meal more exciting for everyone in the family because it gives choice and variety, and this keeps them coming back for more!
Even a simple Tamari/Soy/Coconut Aminos dip would work if you are pinched for time. Whatever it takes, get some of these babies rolled up and enjoy the freedom from the oven and stove top for at least a day!
More Filling Ideas For Your Vegetable Summer Rolls;
- bell peppers
- raddishes
- rice
- avocado
- tomatoes
- Squeeze lemon or lime juice
More Healthy Lunch Recipes You Might Like;
- Smoky tempeh apple and arugula sandwich
- Roasted carrot white bean hummus
- Low fat creamy mashed chickpea and veggie sandwich
- Easy plant based vegan school lunch ideas
- 20 sheets rice paper
- 1 cup spinach leaves
- 2 green onions
- ½ cup cilantro
- 1 cup sliced carrots
- 1 cup shitake mushrooms about 6-7
- 1 cucumber
- 1 package kelp noodles
- 1 package firm tofu optional, omit for raw version
- Miso Sauce
- Tangy Peanut Sauce or Light and Creamy Peanut Sauce
- Wash and cut veggies into thin strips. Rinse kelp noodles in warm water. Press tofu, either with a tofu press or with paper towels using your palms, to get out excess moisture. If using prebaked tofu in a package you won’t need to do this.
- Prepare Miso Sauce and Tangy Peanut sauce according to directions for each.
- Soak a piece of rice paper in warm water for 5 seconds, then place on flat surface.
- Put a few pieces of each ingredient in center of rice paper. Don’t overfill.
- Fold sides inward over filling, then fold top down over filling and roll tight.
- Rice paper tends to stick easily so don’t worry about it being perfect while you fold, as you roll it will stick and come out ok. Dip in sauces and enjoy!
- You can add or sub any veggies you like in your rolls. The tofu is optional, omit for soy free version. You may have left over tofu is using since it comes in a large block.
M-R says
Rice paper rolls are among my very favourite things ! – but I am HOPELESS at rolling ’em up. 😀 So I got the big ones, and find I can at least dip the first few ‘ends’ in before they start falling into the dipping sauce. [grin] But I have been piling near an edge and rolling from there; maybe that’s my problem, eh ? This is a VERY WELCOME POST, Sophia – I’m totally rapt !
veggiesdontbite says
Thank you!! The best strategy I found is to put the ingredients in the middle, then fold each side over, then fold from the top down all the way to almost the bottom, finally roll down tightly. That way you can hold the ingredients tight under a layer of rice paper as you roll down. Hope you enjoy!
M-R says
There is no doubt whatsoever ! 🙂
Emily Kemp says
Love that these are so easy and fun for kids to make too!