Vegetarian Summer Roll Recipes

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.

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.

Steps:

• Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
• Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
• Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
• Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
• Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
• Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.

Steps:

• In a bowl whisk together juice, lime, mustard and sugar. Whisk in the oil and season. Toss with all the vegetables and tofu. Check for seasoning. Lay out 1 wrapper and place a small mound of mix near the bottom. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the fridge. Remove wrap, slice on the bias and serve on top of extra salad.

Steps:

• In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
• Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
• In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
• Yield: 1 quart

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.

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.

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.

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.