Vegan Vietnamese Summer Rolls
Easy to make and full of fresh flavours! Vegan Summer rolls are easy to make and are a wonderful lunch or are a great idea to make for a party.
Servings: 8 rolls
Ingredients
- 1 pack rice paper spring roll wrappers Usually there are somewhere between 10-15 in a pack, depending on where you get them from.
- 1 pack rice vermicelli noodles you want the extra fine ones that can just have boiling water over them.
- 2 carrots grated
- 1 pack smoked tofu or use a marinated tofu of your choice!
- 8 lettuce leaves chopped finely
- 8 radishes finely sliced
- 1 handful each of mint & coriander you want 5 or 6 leaves per roll
Optional extras
- Long slices of cucumber
- Marinated mushrooms Marinate sliced mushrooms in rice wine vinegar & soy sauce overnight
- Chives or spring onions
Instructions
- Gather all your ingredients & make sure the vegetables, tofu & herbs are all chopped or grated as needed.
- Cover the rice vermicelli noodles with boiling water and leave for a few minutes until soft.
- Refresh the noodles in cold water and set aside with all the veggies and tofu.
- Set all your ingredients out on a table so you can easily reach them.
- Pour some hot water onto a plate, (this is to dip the rice paper spring roll wrappers in) . Also have ready a plate to 'roll on' and a plate to receive the rolls.
- Dip the rice paper wrapper in the water until soft, then put it flat on your plate
- In the middle of the wrapper add some of each ingredient in a long line horizontally ' burrito' style
- To wrap, first fold the outer long edge over that is closest to you.
- Fold each side in.
- Gently roll over & seal the far end.
To eat:
- Cut in half & dip in alllll the sauces.