This vegetarian summer rolls recipe usurps the traditional Vietnamese fillings for rice paper rolls by opting for colorful and crunchy vegetables in place of vermicelli noodles, pork, and shrimp. They’re crazy good. And crazy good for you.
Despite their name, these vegetarian summer rolls with dipping sauce are so lovely we can see ourselves eating them all year long. Although the notion of a veggie-laden summer roll may be unconventional compared to traditional authentic Vietnamese summer rolls, they sneakily entice your loved ones to eat their veggies. And you can bet we’re gonna embrace anything that manages to do that. Follow the recipe as is or go crazy and creative with as many different types of colorful and crunchy veggies as you can find.–Angie Zoobkoff
What Others Vegetables Can I Use in my Vegetarian Summer Rolls?
Since we’re already sidestepping authentic Vietnamese summer rolls by including shredded cabbage in place of shredded lettuce and rice vermicelli, you may as well get all crazy creative and include whatever kaleidoscopic colors of veggies you and your friends and family fancy, whether cut into skinny spears or shredded or super thinly sliced. Here, a little inspiration to get you thinking…
- Romaine lettuce
- Snow peas
- Bell peppers of any color
- Sweet potato
- Chioggia or golden beets
Vegetarian Summer Rolls
- Quick Glance
- 45 M
- 45 M
- Makes 6 rolls
- For the vegetarian summer rolls
- 2 large carrots, preferably multicolored, grated (about 150 grams)
- 1 cup (about 100 grams) shredded purple cabbage
- 1 cup (about 20 grams) lightly packed basil leaves
- 1 cup (about 20 grams) lightly packed mint leaves
- 1 firm but ripe avocado (about 200 grams)
- 6 rice papers (8 to 9 inches or 20 to 23 cm in diameter)
- For the dipping sauce
- 6 tablespoons (88 ml) water
- 1/4 cup (60 ml) fresh lime juice (from 3 to 4 limes)
- 1/4 cup (6 grams) mint leaves
- 1/4 cup (6 grams) basil leaves
- 2 tablespoons (40 grams) sweet white miso paste
- 2 tablespoons (34 grams) peanut or almond butter
- Chili powder, to taste (optional)
- 1 tablespoon (15 grams) white sesame seeds (optional)
- Make the vegetarian summer rolls
- 1. Assemble small piles of the carrots, cabbage, basil, and mint on a cutting board. Halve the avocado and slice each half into slices 1/4 inch wide.
- 2. Fill a large shallow bowl with warm water. To soften the rice papers, submerge them, 1 at a time, in the water until it becomes pliable, about 10 seconds. Place the softened rice paper on your work surface and arrange about 1/6 of the carrots, cabbage, basil, mint, and avocado slightly off center. To wrap, pull the edge of the wrapper closest to the filling up and over the filling and tuck it snugly over the ingredients. Continue to roll the rice paper tightly just a little, then fold in both ends and continue to roll in a tight cylinder, as if you were making a burrito. Repeat with the remaining rice papers and filling ingredients. Cover with parchment paper and then plastic wrap to keep from drying out and keep at room temperature while you make the dipping sauce or refrigerate for up to 24 hours.
- Make the dipping sauce
- 3. In a blender, combine the water, lime juice, mint, basil, miso, almond butter, and chili powder, if using, until smooth. Taste and, if desired, adjust the ingredients according to personal preference. Transfer to a small dish. (You can cover and refrigerate the dipping sauce for up to 24 hours.)
- To serve the summer rolls and dipping sauce
- 4. Cut the vegetarian summer rolls in half, if desired, and place on a platter. Set the dish of dipping sauce on the side and, if desired, sprinkle with sesame seeds.