Best Vegetarian Summer Rolls Recipes

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VEGETARIAN SUMMER ROLLS



Vegetarian Summer Rolls image

These cool Vietnamese summer rolls are filled with rice noodles, avocado, carrots, and cucumber. Enjoy them as a vegetarian appetizer or light summer main course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 9

1 package (4 ounces) vermicelli rice noodles
8-inch spring roll wrappers
Fresh chives (optional)
Creamy Peanut Dipping Sauce
Spicy Hoisin Dipping Sauce
1 avocado, thinly sliced
1/2 cup fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 small cucumber, cut into matchsticks (3/4 cup)

Steps:

  • Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
  • Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
  • Fold bottom of wrapper tightly over fillings.
  • Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g

VEGETARIAN SUMMER ROLLS



Vegetarian Summer Rolls image

After enjoying summer rolls for years at our favorite Thai restaurant, we decided to create our own home version. My 11-year-old enjoys making these and we all enjoy eating them because they're delicious and very healthy! These make excellent appetizers or can be a main course!

Provided by Elise Wolff Goldstein

Time 35m

Yield 12

Number Of Ingredients 6

cooking spray
1 (14 ounce) package firm tofu, drained and cubed
1 (12 ounce) package spring roll wrappers
1 medium cucumber, chopped
1 (12 ounce) package broccoli slaw
½ cup Thai peanut sauce, or more to taste

Steps:

  • Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
  • Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
  • Serve rolls with peanut sauce.

Nutrition Facts : Calories 161 calories, Carbohydrate 24.4 g, Fat 4.6 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 43.4 mg, Sugar 1.4 g

EASY VEGETARIAN SUMMER ROLLS



Easy Vegetarian Summer Rolls image

Many summer rolls contain shrimp, chicken, or pork, but for people who enjoy meatless dishes, this one is filled with fresh herbs, scallions, frisee lettuce, carrots, red peppers, and daikon for a lovely vegetarian option.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 8

12 eight-and-a-half-inch rice-paper wrappers
1 medium head frisee lettuce
4 medium carrots, peeled, cut in matchsticks
1 daikon radish, peeled, cut in matchsticks
1 red bell pepper, seeds and membranes removed, cut in matchsticks
4 scallions, peeled, ends trimmed, washed, and cut in matchsticks
1 bunch fresh mint
1 bunch fresh cilantro

Steps:

  • Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits).
  • Lay a piece of frisee on bottom third of rice paper; top with some carrots, daikon, pepper, scallions, mint, and cilantro.
  • Roll, tucking in one end as you roll and leaving the opposite end open. Place roll on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Do not refrigerate. Serve within 30 minutes.

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