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Simple Vegan Summer Rolls (with Oumph!)

Simple vegan Summer Rolls with that special Oumph! Served cold alongside a tangy satay dip – simply delicious!

Simple Vegan Summer Rolls

I think it’s fair to say that I’m obsessed with rice paper rolls for solid 3-4 months of the year. As soon as the sun and warmer temperatures hit, I’m all in for something re-freshing and healthy – whether for lunch or dinner –  and these Simple Vegan Summer Rolls are simply perfect for such an occasion.

Filled with delicious fresh veggies and Pulled Oumph! on this occasion, this recipe is super easy to follow and the high snack-factor of these simple vegan summer rolls will get you hooked! Not to mention the tangy satay dip that you’ll wish you discovered sooner!

Simple Vegan Summer Rolls

What you’ll need

Ingredients

For the rolls + filling:

  • rice papers (round or square)
  • Pulled Oumph! or alternative
  • cucumber
  • carrot
  • avocado
  • spring onions
  • rice noodles
  • fresh coriander
  • sesame seeds (optional)

For the vegan satay dip:

  • lime juice
  • smooth peanut butter
  • soy sauce
  • sriracha or hot sauce
  • garlic powder (optional)

Equipment

  • 1 frying pan
  • chopping board and a sharp knife
  • 1 bowl for the rice noodles
  • 1 bowl + a whisk or fork for the sauce
  • hot water or kettle

Simple Vegan Summer Rolls

How to make these Simple Vegan Summer Rolls

The key in preparing summer rolls is to focus on getting all your fillings ready first and keep them close-by in small bowls or similar, so you can easily reach them when you’re filling your summer rolls.

Prepare all the veggies by washing & peeling where needed, and cutting them into thin sticks of about 5 cm length (julienne). This cutting style will make it either to fill your rolls later and also ensures that your filling doesn’t fall out of the roll once you bite into it.

Once you’re all set to start filling, begin by wetting a rice paper sheet. You can run it under the tab till all corners have been reached, dunk it in a bowl of water or simply brush it with water on both sides – whichever option you prefer. Place the wet sheet flatly onto a chopping board or clean work surface.

Start piling up your Simple Summer Roll fillings in the middle of the bottom half of the sheet. I like to start with some fresh coriander or avocado, then adding small amounts of each ingredient on top. Ensure not to overload it, or you will struggle to close your rolls later on. About 2 tablespoons of filling in total is about enough for each roll

Now let’s get rolling! To roll everything up, gently fold both sides of the rice paper towards the middle until they slightly overlap and stick together. Then use both hands to carefully fold the bottom of the sheet over your fillings and tightly and roll up the entire summer roll. Be gently as the rice paper can rip if too much pressure is applied or it’s stretched too far. Repeat until you’ve filled all your rice paper sheets or run out of fillings. 

To create the spicy satay dip, simply add all of the dip ingredients to a small bowl and whisk them up until combined and smooth.

Serve your summer rolls cold alongside the dip & sprinkled with some crunchy sesame seeds (optional).

Simple Vegan Summer Rolls

Variations for this recipe

This recipe is very easy to adjust to your own preferences – or simply based around which ingredients you have to hand at the time.

Missing any veggies or you’re not a fan of certain types? Simply replace the amount with a veggie you have to hand! Some delicious alternatives are red and yellow peppers, Tenderstem broccoli, sprouts and cooked mushrooms.

Don’t have any Oumph! to hand? If you can’t get hold of a bag of Oumph! (shame!) then you can either go full-veggie roll or simply add tofu sticks to your rolls.

Don’t want it spicy? Leave out the hot sauce from the dip and add a little extra peanut butter (or tahini!) instead.

Not a fan of peanut butter? Maybe try another dip. How about this Spicy Butter Bean Dip? Or a Vegan Cheese Dip? Definitely check out these other vegan dips & sauces!

This recipe is:

  • 100% vegan
  • gluten-free
  • easily created raw
  • tangy
  • super delicious
  • easily adjustable
  • refreshing
  • healthy
  • perfect on hot summer days
Print
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Simple Vegan Summer Rolls

Simple Vegan Summer Rolls with Satay Dip (with Oumph!)

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Summer Rolls
  • Method: raw
  • Cuisine: Asian
  • Diet: Vegan

Description

Simple vegan Summer Rolls with that special Oumph! Served cold alongside a tangy satay dip – simply delicious!


Scale

Ingredients

  • 68 rice papers (round or square)
  • 1 pack of Pulled Oumph! + a little oil for frying
  • 1/2 cucumber, julienne
  • 1 carrot, grated or cut julienne
  • 1/2 avocado
  • 2 spring onions, chopped
  • 100g rice noodles, cooked
  • a handful of fresh coriander
  • sesame seeds (optional)

For the satay dip:

  • juice of 1/2 lime
  • 2 tbsp smooth peanut butter
  • 2 tsp soy sauce
  • 12 tsp sriracha or hot sauce
  • 1/4 tsp garlic powder (optional)

Instructions

  1. Start by cooking the Pulled Oumph in a non-stick frying pan with a little splash of oil. In the meantime, prepare all your vegetables and wash, peel and cut them to size where needed.
  2. Set up a little work station next to a sink or a large shallow bowl of water. Keep a cutting board in the middle and place your veg and cooked Oumph! Around so you have everything to hand.
  3. Begin by briefly wetting the first rice paper sheet. You can do this by briefly running it under tap water until the water has reached all corners or by dunking it into the shallow water bowl. Alternatively you can also generously brush the sheet with water on both sides. Place the wet sheet down on the cutting board.
  4. Start to pile up your fillings in the middle of the bottom half of the sheet. I like to start with some fresh coriander or avocado, then adding small amounts of each ingredient on top. Ensure not to overload it, or you will struggle to close your rolls. About 2 tablespoons of filling in total is about enough for each roll.
  5. To roll everything up, gently fold both sides of the rice paper towards the middle until they slightly overlap, then use both hands to carefully fold over the bottom and roll up the entire summer roll. 
  6. Repeat until you’ve filled all your rice papers. 
  7. To create the spicy satay dip, add all the dip ingredients to a small bowl and whisk them up until combined. 
  8. Serve your summer rolls cold alongside the dip & sprinkled with sesame seeds (optional).

Keywords: vegan summer rolls, easy summer rolls, easy vegan summer rolls, vegan satay dip recipe

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2 Comments

    • romylondonuk
      Author
      May 11, 2020 / 12:35 pm

      You’re most welcome! Glad you’re enjoying it!

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