Summer rolls are easy and fun to make. They have the two must haves: color and texture. Bright radishes and mangos peek out from their translucent rice paper. To add a little crunch, I used baby bok choy, pea shoots, and radicchio. Japanese buckwheat soba noodles, tossed with almond butter marinade, gives this vegan recipe a little added protein. A quick dip in the tangy chili dipping sauce makes for a tasty balanced bite.
When making these summer rolls, be sure you have all components prepped and staged near your workstation because the rice paper is delicate. Use only a small amount of each ingredient to prevent the rice paper from tearing. There is no right or wrong when it comes to the order in which you assemble your rolls—get creative and they will come out looking beautiful!
Vegan Summer Rolls with Chili Dipping Sauce
Dipping Sauce Ingredients:
- 1.5 Tablespoons sambal-olek (fresh chili paste)
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
Summer Rolls Ingredients:
- 1/3 cup almond butter
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 3 Tablespoons boiling water
- 1 package (8 ounces) soba noodles
- 4 radishes, sliced thin
- 1 mango, peeled and sliced into thin strips
- 3 bunches baby bok choy, leaves separated and cut into 2” wide strips
- 1 head radicchio, leaves separated and cut into 2” wide strips
- 2 cups pea shoots
- 1/3 cup mint leaves
- 1/3 cup cilantro leaves
- 12 rice paper rounds
- In a small bowl, prepare the dipping sauce: combine sambal-olek, soy sauce, and rice vinegar. Stir well and chill until ready to serve.
- In a large bowl, whisk together almond butter, rice vinegar, soy sauce, sesame oil and boiling water. Set aside.
- In a large pot of boiling water, cook the soba noodles until tender but still slightly firm (~3-5 minutes).
- Drain the noodles and rinse them under cold water.
- Add the noodles to the almond butter marinade from step 2, and toss well. Set aside.
- Line up following ingredients near your workstation: marinated soba noodles, sliced radishes, sliced mango, bok choy, radicchio, pea shoots, mint and cilantro.
- Fill a shallow glass dish with warm water. Fully submerge 1 round of rice paper until softened but still firm enough to handle—about 25 seconds.
- Carefully remove rice paper from water, taking care not to let it fold over. Place flat on your work surface.
- Place 3-4 radish slices in a line across the bottom third of the rice paper. Layer a modest amount of each ingredient on top of radishes.
- Pick up the end of the rice paper closest to you and gently stretch it away from you, over layered ingredients.
- Tuck that end snugly under the veggie layers and continue rolling to the end of rice paper. Keep the ends free form.
- Serve with chili dipping sauce.
Serve casually as a full roll, or more formally by cutting portions with a sharp knife.
– Megan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK. Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining