Sophisticated Summer Rolls

These summer rolls look fancy and sophisticated, but they’re so easy to make. Just stop, drop, and roll! A great appetizer or light meal for one, or make more for a crowd.Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season  © 2015 by Rebecca Leffler. Photos by Sandra Mahut. Reprinted by permission of the publisher, The Experiment.

Sophisticated Summer Rolls

These summer rolls look fancy and sophisticated, but they’re so easy to make. Just stop, drop, and roll!

4 from 1 vote

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Course: Appetizer

Cuisine: Asian

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 1

Author: Veg Kitchen

Ingredients

For the dipping sauce:

• 1 teaspoon coconut aminos or tamari
• 2 teaspoons toasted sesame oil
• 2 teaspoons lemon juice
• ½ teaspoon minced garlic optional

For the fillings:

• 1 avocado halved and pitted
• 1 medium carrot
• ½ small cucumber
• ¼ red bell pepper
• 3 sheets of brown rice paper if you can’t find it, white rice paper is fine
• 2 tablespoons tahini
• A handful of sprouts
• 1 tablespoon sesame seeds toasted or soaked

Instructions

• Mix all of the ingredients for the dipping sauce in a small bowl.]
• Peel and slice the avocado, carrot, and cucumber into thin slivers.
• Remove the white membrane and the seeds from the pepper and slice that thinly, too. Dip a rice paper into a bowl of room-temperature water for a few seconds. Place the rice paper onto a plate. Spread some of the tahini in the center, then add a third of the veggies and some sesame seeds.
• Drizzle some more tahini on top. Starting with the side closest to you, fold the rice paper over the filling, then fold in the corners and roll until it forms a tight burrito-like roll, and stick together. Cut in half. Repeat the process with the other two rice papers.
• Place the rolls on a plate. Serve with the dipping sauce and garnish with the remaining sesame seeds.

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• Here are more tasty vegan appetizers.