about the recipe
If spending hours in a hot kitchen isn't your idea of summer fun, these vibrant, no-cook Vegan Summer Rolls are for you! With a rainbow of fresh veggies and soft, chewy rice paper, these rolls are not only a feast for the eyes, but they're also easy to assemble. They make the perfect addition to any summer meal or gathering.
INGREDIENTS
– 10 Spring Roll Rice Paper Wrappers – 2 cups cooked quinoa – ½ cup julienned carrots – ½ cup sprouts – 1 cup napa cabbage chopped – 2 cups lettuce chopped – ¼ cup chopped cilantro – ½ cup chopped basil – ¼ cup sesame seeds toasted Peanut Dipping Sauce – ½ cup natural peanut butter or almond – ¼ cup hot water – 2 tablespoons tamari/soy sauce if you are GF - use GF tamari – 2 tablespoons lime juice – 2 tablespoon Seasoned Rice Vinegar – 2 teaspoons tomato paste or ketchup – 2 cloves garlic minced – 2 teaspoons white miso optional – 1 tablespoon fresh ginger minced – ½ teaspoon crushed red pepper flakes
– Working one at a time, soak wrappers in a large bowl of hot water for a few seconds.
– Transfer to a clean dry work surface.
– Place the quinoa across the right ⅓ of each wrapper. Top with lettuce, carrots, sprouts, cabbage, cilantro and basil. Add a tablespoon of sauce and sesame seeds.
– Roll the wrapper tightly over the filling, tucking the ends in as you roll. Cover with a lightly damp towel as you continue to make your rolls.
– When ready to serve, cut in half and serve with additional sauce.
– To make sauce combine all ingredients in a blender or food processor and process until smooth. Adjust seasonings to taste.