I finally have some winners to post from the contests!
- Ecolissa $50.00 gift certificate – Comment 41 – Shade @ One Vegan Fatty
- iBookstore copy of The Great Vegan Bean Book – Comment 37 – Kim from Nashville
I’m not a fan of sweating over a hot grill or stove. It’s much cooler to just soak some rice paper wrappers in warm water and filling them with fresh veggies or other pre-cooked goodies.
The beauty of summer rolls is that you can stuff them with just about anything in your fridge. I had 2 kinds of lettuces, shredded carrot, shredded summer squash and some Duda Farm Fresh Dandy radish miniSticks.
Please note: Beyond Meat and Duda Farm Fresh sent me samples of their products to try out.
I meant to add in some Thai basil and fresh mint leaves but I forgot. I think lemon or lime basil could also give these a flavor boost.
I added in the grilled flavor of Beyond Meat and it added protein and a nice chewy texture into the roll. Beyond Meat is gluten-free which makes it an inclusive option for any gathering!
The radish mini sticks added a nice crunch and just a hint of spiciness that was juxtaposed against the cooling cucumber. You get a little of everything in each and every bite. You can add wedges of zucchini, skinny slices of bell pepper and even use tofu in place of the Beyond Meat. The thing I love most about these rolls is how adaptable they are. You can have different ones as your garden (or CSA) produces new delights.
You can have the perfect light warm weather meal without grilling or heating up your house with these seasonal summer rolls.
- 6 (9 to 10 inch) rice paper wrappers
- 8 to 12 lettuce leaves
- 6 ounces grilled flavor of Beyond Meat
- About 2 cups shredded carrots
- About 2 cups shredded summer squash
- 8 ounce package Dandy Radish MiniSticks
- ¼ cup water
- ¼ cup smooth peanut butter
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon hoisin sauce
- ½ lime, juiced
- sriracha, for topping
- chopped peanuts, for topping
- Have a shallow pan filled with water that you can submerge the whole rice paper. It can be warm but cool will work just fine too. Set this to one side of a cutting board.
- Gather all your prepped fillings and place them to the front of the cutting board. This will be your rolling station.
- Soak one rice paper at a time until it becomes pliable and can be easily folded. Then carefully transfer to the cutting board, spreading it out as you go. (This is the perfect time to put the next wrapper in the water. It should be ready when you are done rolling.)
- Layer the fillings beginning with the lettuce on the bottom. You can either let the ingredients hang out the ends or you can fold over the sides so that it ends up much like a burrito.
- Carefully roll up until the whole wrapper has been wrapped around. Cut into 2 to 4 pieces and place on a serving plate. Dry off the cutting board and then start on the next roll.
- Make the dip by mixing all the sauce ingredients except for the sriracha and peanuts into a small bowl with a whisk or in a food processor if it’s easier for you. Pour into individual serving bowls and top with sriracha and chopped peanuts.
- You can also add in cilantro, Thai basil, mint, parsley, shredded cabbage, green pepper strips and more to make them just the way you like them.
What’s you favorite recipe from The Great Vegan Bean Book?