FRESH SUMMER ROLLS

 
Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

You can make these totally raw by leaving out the vermicelli and using collard greens or seaweed instead of rice paper. There is something so satisfying about rice paper rolls filled with fresh herbs, vermicelli, greens and veggies, paired with a creamy flavourful dipping sauce.

SERVES:   2-4

PREP TIME:  10 – 20 Minutes

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS

Rolls:

  • 1 cup cooked Vermicelli (Rice Noodles)

  • 5-8 Rice Paper Sheets

  • 1 Carrot

  • 1 Avocado

  • 1/3 Cucumber

  • 1 cup Fresh Basil

  • 1/2 cup Cilantro

  • 5-8 Kale Leaves

  • 1/2 Red Pepper

Peanut sauce:

  • 2 Garlic Cloves, minced

  • 1 tbls chunk of Ginger, peeled and finely chopped

  • 2 tbls each of Tamari, Maple Syrup, and Lime Juice

  • Chili Powder, to taste

  • 1/3 cup Peanut Butter

  • 1/3 cup Water (more or less as needed)

DIRECTIONS

Rolls: To make the wraps: cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce and enjoy nature’s elegant beauty.

Sauce: To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first to bring out more flavour. Set aside in a bowl.

 
Stacey Christie