Fresh Vegan Summer Rolls
by: claire cary
These fresh homemade vegan summer rolls are loaded with crisp veggies, vermicelli noodles, tofu and served with an easy pesto dipping sauce. They're gluten free, healthy and so easy to make.
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8
Ingredients
- 8 rice paper wrappers
- 4 ounces vermicelli noodles
- 4 ounces extra firm tofu sliced
- 1 small cucumber sliced thin
- 1 avocado
- 1 cup shredded purple cabbage
- ½ cup fresh basil
- 1 batch homemade vegan pesto
Instructions
- Cook the vermicelli noodles according to package instructions.
- Prepare the pesto sauce if you haven't do so already. Set aside.
- Once the noodles are done cooking, rinse with cold water.
- Add one rice paper wrapper to a shallow bowl of water for about 30 seconds or until soft and pliable. Check package instructions for timing.
- Transfer to a dry surface and pat the top of the wrapper dry.
- Add some noodles, cucumber, sliced tofu, cabbage, avocado and a few fresh basil leaves to the bottom third of the wrapper.
- Roll up, rolling in the sides as you go and tucking everything in. Repeat until you have used all ingredients.
- Cut in half and dip in the pesto sauce and enjoy!
Notes
I prefer just using raw tofu for this recipe, but you can pan fry it in some garlic and olive oil if you prefer before adding it into the wrapper.
Serving: 1roll / Calories: 114kcal / Carbohydrates: 15g / Protein: 4g / Fat: 4g / Fiber: 3g / Sugar: 1g
