Best Summer Vegetable Roll Ups Recipes

Vegetable-Filled Summer Rolls image

Provided by Pascale Huntsinger

Time 50m

Yield 16

Number Of Ingredients 13

16 rice paper sheets
½ (16 ounce) package rice noodles
16 leaves lettuce
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup bean sprouts
1 cup pea sprouts
⅔ cup chopped fresh cilantro
1 medium carrot, shredded
½ medium avocado, sliced
½ medium red bell pepper, sliced
½ medium green bell pepper, sliced
½ medium yellow bell pepper, sliced

Steps:

Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 16.4 g, Fat 1.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 34.3 mg, Sugar 1.2 g

Vegetable Summer Rolls image

Yield Makes 4 servings

Number Of Ingredients 20

For peanut sauce
3 tablespoons finely chopped onion
1 small garlic clove, minced
3/4 teaspoon dried hot red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon tomato paste
3/4 teaspoon sugar
For summer rolls
1 ounce bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8-inch) rice-paper rounds, plus additional in case some tear
2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves (preferably Thai)
1/2 cup thinly sliced Napa cabbage
1/4 cup fresh cilantro leaves
1/3 cup coarsely shredded carrot (1 medium)

Steps:

Make sauce:
Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
Make summer rolls:
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Vegetable Summer Rolls image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 9

12 rice-paper wrappers (8-inch round)
1/2 cup thinly sliced fresh mint leaves, plus whole leaves for rolling
1/2 cup thinly sliced fresh cilantro leaves, plus whole leaves for rolling
1 head Boston lettuce (8 ounces), finely shredded
1 seedless cucumber, peeled and julienned
2 large carrots, julienned
2 red bell peppers, stemmed, seeded, and finely julienned
2 cups radish sprouts or pea shoots
Lime-Garlic Dipping Sauce

Steps:

Dip 1 sheet of rice paper in a shallow bowl filled with warm water until pliable, 5 to 10 seconds. Transfer to a dampened towel placed on a work surface and smooth wrapper (wrapper may still feel hard in spots but will soften as it rests).
Place 4 whole mint leaves and 4 whole cilantro leaves in center of wrapper. Top with 1 tablespoon lettuce, 5 cucumber strips, 5 carrot strips, 5 bell pepper strips, 2 tablespoons sprouts or shoots, 2 teaspoons sliced mint, and 2 teaspoons sliced cilantro. Fold sides in and roll tightly to enclose filling. Cover with a damp kitchen towel. Repeat with remaining wrappers and filling. Cut each roll into thirds, and serve immediately with dipping sauce.