Vegetarian Summer Roll
Delight in the vibrant flavors of these refreshing Vegetarian Summer Rolls, a perfect light meal or appetizer that’s as gorgeous as it is delicious. This recipe features delicate rice paper wrappers filled with crisp julienned vegetables like carrot, cucumber, and red bell pepper, tender rice vermicelli noodles, and fresh herbs like cilantro and mint for a burst of aroma and flavor. Each roll is a harmonious blend of textures, paired with a creamy and savory homemade peanut dipping sauce made with soy sauce, rice vinegar, and a hint of honey. Ready in just 35 minutes, these no-cook rolls are ideal for a healthy lunch, picnic, or party platter. Enjoy a wholesome, gluten-free, and crowd-pleasing dish that celebrates fresh ingredients and bold flavors!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 6 large Lettuce leaves
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 3 tablespoons Soy sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 piece Garlic clove
- 0.5 teaspoon Sesame oil
- 2 tablespoons Water
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Peel and julienne the carrot into thin strips. Do the same with the cucumber and red bell pepper.
Wash and dry the lettuce leaves, then tear them into smaller pieces to fit the size of the rolls.
Rinse and pat dry the fresh cilantro and mint leaves.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens. Gently place it on a clean, flat surface.
Place a small portion of rice noodles, carrots, cucumber, red bell pepper, lettuce, cilantro, and mint onto the bottom third of the rice paper. Be careful not to overfill.
Fold the sides of the rice paper inward, then tightly roll it from the bottom to the top, encasing the filling. Set aside on a plate and cover with a damp paper towel to prevent drying out. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, finely mince the garlic clove and combine it in a small bowl with soy sauce, peanut butter, rice vinegar, honey, sesame oil, and water. Stir until smooth and well-combined.
Serve the summer rolls with the dipping sauce on the side. Enjoy immediately.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 33.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1714 mg | 36% | |
*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.
