Soy-Free Fresh Summer Rolls
Bright, colorful, and bursting with fresh flavors, these Soy-Free Fresh Summer Rolls are the ultimate light yet satisfying meal or appetizer. Wrapped in delicate rice paper, these rolls feature a medley of crisp vegetables like julienned carrot, cucumber, and red bell pepper, creamy avocado, aromatic mint and cilantro, and tender vermicelli rice noodles. Perfect for those avoiding soy, the rolls are paired with a luscious almond butter dipping sauce subtly sweetened with maple syrup and spiked with chili garlic paste for a zingy finish. Ready in just 35 minutes, this gluten-free, vegan-friendly recipe is ideal for warm weather and effortlessly customizable with optional crushed peanuts for added crunch. Serve them as a healthy party appetizer or a refreshing meal that celebrates the vibrant tastes of summer!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers (8.5-inch diameter)
- 100 grams Vermicelli rice noodles
- 1 medium Carrot, julienned
- 1 medium English cucumber, julienned
- 0.5 medium Red bell pepper, thinly sliced
- 1 large Avocado, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 8 leaves Lettuce leaves, torn into pieces
- 0.25 cup Unsalted crushed peanuts (optional)
- 2 tablespoons Almond butter
- 1 tablespoon Fresh lime juice
- 1 tablespoon Maple syrup
- 1 teaspoon Chili garlic paste
- 2 tablespoons Water
Instructions
Begin by preparing the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to cool them down. Set aside.
Prepare all the fresh vegetables by julienning the carrot and cucumber, thinly slicing the bell pepper and avocado, and washing and drying the mint and cilantro leaves.
Fill a large shallow dish or pie pan with warm water. Submerge one rice paper wrapper into the water for about 15-20 seconds, until it becomes soft and pliable.
Lay the softened rice paper wrapper on a clean and damp kitchen towel or a cutting board.
Place a few pieces of lettuce, a small amount of the cooked noodles, and a few slices of each vegetable at the bottom third of the rice paper, leaving some space on each side of the wrapper.
Add a few mint and cilantro leaves on top of the vegetables, and sprinkle a little crushed peanuts if using.
To roll, fold the sides of the rice paper over the filling, then tightly roll from the bottom up, similar to rolling a burrito.
Repeat with the remaining rice paper wrappers and fillings until all ingredients are used.
For the dipping sauce, in a small bowl, whisk together the almond butter, lime juice, maple syrup, chili garlic paste, and 2 tablespoons of water until smooth. Adjust the consistency with more water if needed.
Serve the summer rolls immediately with the almond butter dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 35.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
