Vegan Vietnamese summer rolls are an appetizer or breakfast dish commonly found in Southeast Asian cuisine. The type of wrapper, filling, and cooking technique used, as well as the name, vary widely depending on the region, although they are filled with vegetables.
Ingredients
8 rice paper sleeves
1 cup cooked rice vermicelli
1 cup shredded lettuce or cabbage
1 cup julienne carrots
1 cup julienne cucumber
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 cup chopped tofu or tempeh (optional)
peanut or sweet chili sauce for dipping
Procedure
A. Prepare all vegetables and set aside.
B. Fill a bowl with warm water. Soak the rice paper in water for 10 seconds for softness.
C. Place the soaked rice paper on a kitchen towel/ plate.
D. Now feel free to put your favourite ingredients in the middle of the rice paper. Rice vermicelli, shredded lettuce or cabbage, carrot, cucumber, mint leaves, coriander leaves, and tofu/tempeh are our recommendations
E. Fold the sides over the filling, then tuck the bottom edge up and place it over the filling and roll.
F. Repeat the process with the remaining rice paper wrapper and filling ingredients.
G. Enjoy summer rolls with peanut sauce or sweet chili sauce.
For facts about the history of spring rolls have a look on this side
