Vietnamese Vegan Summer Rolls with Peanut Sauce
When there are so many fresh vegetables and herbs in the market, I try to come up with ways to enjoy as many of them as possible. In this sense, Vietnamese summer roll is just brilliant! It is easy and quick to make and tastes fresh, crunchy and creamy all at the same time. In addition, you get that nutty flavor from the peanut butter sauce. It is a perfect combination!
(makes about 12 rolls)
What you'll need:
- 1 avocado, thinly sliced
- 1 carrot, use a Julienne peeler to make matchstick-sized strips.
- 1 Persian cucumber, use a Julienne peeler to make matchstick-sized strips.
- 1 handful of beet sprouting seeds (optional, you can also replace it with thin sliced purple cabbage)
- 1 handful of Thai basil or normal basil, leaves only. Discard the stems.
- 1 handful of coriander, leaves only. Discard the stems.
- 1 small romaine lettuce, cut out and discard the root of the lettuce then separate the leaves.
- 1 lime, cut into wedges
- 50g glass noodles
- 12 rice paper wraps
- ¼ cup peanut butter
- 1 tbsp Mirin
- 1 tbsp soy sauce
- 2-3 tbsp water
How it's made:
- Squeeze some lime juice over avocado slices to avoid browning.
- Pour boiling water into a medium-sized mixing bowl and add the glass noodles. Soak the noodles for 10 minutes, or until soft. Drain thoroughly and rinse under cold water to cool down. Set aside.
- In a small bowl, add the peanut butter, mirin and soy sauce. Then gradually add 2-3 tablespoons of water until the desired consistency for dipping is reached. Set the dipping sauce aside.
- Fill a big soup plate or a shallow dish with warm water. Working with one rice paper at a time, completely soak each rice paper wrapper in the water for about 30 seconds, or until soft and pliable. Transfer the moistened wrapper to a clean and dry work surface. Place a few pieces of carrot and cucumber, a slice of avocado, a small handful of glass noodles and 1 lettuce leave, a little bit of beet sprouting seeds, coriander and basil leaves in the middle of the moistened wrapper. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat with the remaining wrappers and filling.
Garnish the final platter with some coriander and basil leaves, beet sprouting seeds and a wedge of lime.