Green and Purple Summer Rolls Recipe

Beautiful green and purple summer rolls that are light yet filling and so fun to
eat! Whole food plant-based lifestyle and is oil-free, gluten-free, dairy-free,
refined sugar-free, and vegan.

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Plant Diversity: Striving for 30 different plants per week

The number of plants in this recipe: At least 9 plants

Servings: 6

Author:

Prep Time:
20 minutes

Cook Time:
0 minutes

Roll time:
25 minutes

Total Time:
45 minutes

Course:

Cuisine:

Asian Vegan

Keywords:

summer Roll Spring

Instructions

1 Prep: Wash and dry the fresh ingredients. Place the cellophane noodles in a bowl
and pour hot water over them to cover ( I usually use a teakettle for this).
Prep the remaining ingredients.
2 Sauce: Make the dipping sauce by combining all the dipping sauce ingredients in
a small bowl.
3 Dip: Fill a pie plate or wide bowl with water. Wet your work surface (your
counter or cutting board). This will keep your summer rolls from sticking to the
surface. Dunk a rice paper wrapper into the water. If your pie plate/bow isn't
wide enough, start by tipping the top of the round in and make sure the entire
round becomes drenched. Lay it flat onto the dampened work surface. By the time
you finish filling it, it will be very soft.
4 Fill: Add the filling ingredients one by one onto the first ⅓ of your rice paper
wrapper. Start with three red onion half moons so that you see them on top once
the summer roll is completed. I like to then add a couple leaves of basil and
mint followed by a couple stems of cilantro. Shorter ingredients, like basil and
cilantro, should be placed end to end so that each ingredient covers the red
onion area. Then a few shreds of purple cabbage followed by a couple leaves of
greens, then a few pepper slices, then a couple cucumber matchsticks, then a
couple tofu matchsticks, and finally a pinch of noodles. A pinch is still quite
a bit, so swing the threads up and down and swirl them around so that they stay
in the center, covering the other ingredients, without spilling to the empty
space around the wrapper.
5 Fold & roll: Carefully, fold each side over the ends of the filling. Then,
lifting one end of the wrapper with both hands, pull the end over the
ingredients. Finally, roll the folded wrapper and ingredients to finish.
6 Place each finished summer roll on a damp platter or parchment paper. If they
touch they will stick together but can be gently pulled apart.
7 Serve with the dipping sauce. Slice each in half, if desired. These are at their
best when they're freshly made. They can be stored in the refrigerator, however,
for use the next day - they make a wonderful lunch!

Green and Purple Summer Rolls Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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