These Veggie Summer Rolls are vegan friendly, fresh, & with the addition of avocado, absolutely delicious. They’re simple flavors wrapped up in rice paper, but together make a great appetizer. The avocado is far from being traditional Vietnamese, but you can add nearly any kind of vegetable you’d like whether it’s spinach or bell peppers, make the dish your own. Try using baked tofu with the green onion mixture to add more protein or mushrooms.Print
- 18–20 vertical slices of English cucumber
- 6 circular rice paper
- 3–4 romaine lettuce leaves
- 3 sprigs of mint
- 3 sprigs of cilantro
- 3 sprigs of tarragon
- 3 sprigs of green onions, sliced
- 1 avocado, sliced
- 1/4 pack of vermicelli noodles (or one serving according to the package)
- 1/4 cup of crispy fried onions
- 1 Tbsp neutral tasting oil such as canola or safflower
- 1 Tbsp mushroom soy sauce
- 1. In a medium frying pan, warm up the oil on medium high heat & add the green onions. Stir for about 2 minutes, add the mushroom soy sauce, stir to even the flavors, & then add the fried onions. Remove from heat after 3 minutes of adding the fried onions.
- 2. Bring water to a boil in medium saucepan. Toss in the noodles & boil according to package instructions. This should be no longer than 5-6 minutes. Drain the water & set the noodles aside.
- 3. In a large bowl, add enough warm water to fill it. Dip individual rice paper one at a time, set down soaked rice paper on a plate & quickly add the fresh herbs, veggies, noodles, & the onion mixture in the middle. Fold the bottom of the rice paper over the middle where the filling is, then fold the sides, & continue to roll the rest of the summer roll until neatly tucked away.
- It’s easiest to place the lettuce down first & then layer with everything else.
- Serving Size: 2
- Calories: 1411
- Sugar: 63
- Sodium: 611
- Fat: 29
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 274
- Protein: 46
- Cholesterol: 0