Simple vegan Summer Rolls with that special Oumph! Served cold alongside a tangy satay dip - simply delicious!
Vegan Summer Rolls Recipe
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 refreshing 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!
Ingredients for Vegan Summer Rolls
For the rolls + filling:
- rice papers (round or square)
- Pulled Oumph! or alternative
- 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)
- 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
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 in length (julienne). This cutting style will make it easier 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 add 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 are 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 roll up the entire summer roll. Be gentle 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).
Variations for this recipe
This recipe is very easy to adjust to your own preferences - or simply based on which ingredients you have to hand in 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.
This recipe is:
- 100% vegan
- easily created raw
- super delicious
- easily adjustable
- perfect on hot summer days
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Vegan Summer Rolls with Satay Dip
- 1 cutting board
- 1 frying pan non-stick
- 1 sharp knife
- 1 small bowl
- 6-8 rice papers round or square
- 200 g vegan chicken-style pieces I used Oumph!
- 1/2 cucumber cut julienne
- 1 carrot cut julienne
- 1/2 avocado sliced
- 2 spring onions chopped
- 100 g rice noodles (vermicelli) cooked
- 1 handful fresh coriander
- sesame seeds optional
For the satay dip:
- 2 tbsp lime juice
- 2 tbsp smooth peanut butter
- 2 tsp dark soy sauce
- 1-2 tsp sriracha hot sauce
- 1/4 tsp garlic powder
- Start by cooking the chicken-style pieces 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.
- 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 vegan chicken-style pieces around so you have everything to hand.
- 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.
- 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.
- 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.
- Repeat until you’ve filled all your rice papers.
- To create the spicy satay dip, add all the dip ingredients to a small bowl and whisk them up until combined.
- Serve your summer rolls cold alongside the dip & sprinkled with sesame seeds (optional).
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