veganinthefreezer.com
Vietnamese Summer Rolls
Vietnamese Summer Rolls are a healthy, delicious, and colorful summer lunch or dinner!
Prep
20 min
Cook
—
Total
20 min
Serves
6
Instructions
- 01
Blend all ingredients in a small food processor or blender until smooth and creamy.
- 02
Set aside while you making the summer rolls.
- 03
Cut vegetables in thin sticks, shred cabbage and slice radishes.
- 04
Add rice noodles to bowl of hot water, according to package directions.
- 05
Fill pie plate with warm water. Dip rice wrapper in warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
- 06
Remove wrapper and place on towel, gently pat slightly dry.
- 07
Add noodles and any vegetables you like to lower half of wrapper.
- 08
Begin rolling by pulling wrapper over vegetables, fold in sides and roll tightly.
- 09
Serve immediately with peanut sauce.
- 10
Store leftovers in refrigerator.
Nutrition
per serving · 1 serving
- Calories
- 328
- Protein
- 8g
- Carbs
- 45g
- Fat
- 12g
- Fiber
- 5g
- Sugar
- 5g
- Sat. fat
- 1g
- Sodium
- 800mg
Variations & swaps
What are some substitutes
- Mango – finely diced mango adds a sweet flavor and juicy texture.
- Cooked Brown Rice – instead of the rice noodles, you can swap in cooked rice.
- Bamboo Shoots – to add a little crunch and tasty texture.
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