Vietnamese summer rolls are great as a side dish or snack, but also hold up as a meal with tofu, chicken, or pork inside. If you are nut free, sub sunflower seed butter, and if you are soy free, sub soy sauce with liquid amino – equally delicious! Dip summer rolls in this flavorful sauce or dresses raw veggies to make a slaw.
For sauce/dressing you need:
2 Tablespoons nut butter
1 Tablespoon low sodium soy sauce or liquid minos
1 Tablespoon sriracha
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
1 teaspoon honey
2 Tablespoons water
Combine all the ingredients in a small jar and shake to combine. Store in the refrigerator up to a week.
For spring rolls you need:
12 rice paper wrappers
1 carrot, shredded or julienned
1 cucumber, thinly slices
1 bell pepper, thinly sliced
1 bunch of cilantro, leaved picked
1/4 head cabbage, green or purple
Optional: cooked protein like tofu, shrimp, chicken or pork
- Cut all vegetables prior to assembly.
- Fill a plate half-way with water.
- Dip rice paper wrappers in water for 15 seconds, and lay on a flat surface.
- Add 2-3 slices of each vegetable in the center of the wrapper, as if you are making a burrito.
- Fold the top of the wrapper over the filling, and roll tightly.
- Store summer rolls covered with a damp paper towel in a covered container.
Short on time? Add all of the veggies in a bowl and toss with dressing for a fresh, tangy slaw.