Easy Raw Summer Rolls
Recipe type: Appetiser
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 6-9 rolls
Raw rice paper rolls stuffed with an assortment of crisp vegetables, rice noodles and creamy avocado paired with a spicy peanut sauce. Perfect for a summer snack or as an accompaniment to your next Vietnamese-inspired feast!
For the rice paper rolls
  • ½ a red or yellow bell pepper
  • 1 medium cucumber, thinly sliced lengthways or julienned
  • 1 small carrot, julienned
  • ½ a small red onion, thinly sliced
  • ½ a medium avocado, sliced
  • ½ cup leafy greens of choice (salad greens, romaine lettuce or baby spinach all work well)
  • ¼ cup loosely packed coriander, roughly chopped
  • ½ cup of cooked white rice noodles
  • Sliced baked tofu or tempeh (optional)
  • 6-8 large rice paper wrappers (mine were 22cm wide)
For the spicy peanut dipping sauce
  • 4 tbsp of powdered peanut butter OR 2 tbsp smooth peanut butter
  • 1 tbsp lime juice
  • 1 tbsp soy sauce OR Bragg's liquid aminos
  • ½ tbsp Sriracha (or more to taste)
  • 2-4 tbsp of water to thin
For the Raw Summer Rolls
  1. Start by chopping and assembling all of your raw veggies and, if using, protein of choice. Arranging them on a an extra cutting board or plate next to your workspace is ideal.
  2. In the meantime, place your rice noodles in a large bowl and cover with boiling water. Allow to soak for about 5 minutes until tender. Drain and set aside.
  3. To a large and slightly shallow plate, add a quarter cup of warm (but not boiling) water. Before you roll each wrapper, soak it in the water for 5 seconds on each side. Then transfer to a cutting board (or clean rolling surface) to get started. At the time of rolling, your paper should be just malleable enough to work with - not crisp or rigid but not falling apart either.
  4. Assemble the rolls using a small. handful of greens, followed by rice noodles then a couple of slices of each type of veggies and once slice of protein, if using. top with coriander and proceed to roll as you would a small burrito or a large vine leaf. Be sure not to over-stuff your rolls to avoid breakage.
  5. Repeat as needed, soaking extra rice wrappers to use up all your stuffing. How many rolls you get in the end will really depend on how much you decide to put in each one.
For the spicy peanut dipping sauce
  1. Combine all ingredients in a small bowl and whisk until smooth. Start with two tbsp of water, adding more to thin as needed - I personally prefer a thicker texture. Taste and adjust for seasonings/spice level.
Recipe by One Arab Vegan at https://www.onearabvegan.com/2020/06/easy-raw-summer-rolls/