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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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Prep:
20
minutes
mins
Cook:
15
minutes
mins
Total:
35
minutes
mins
8
1x
2x
3x
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
US Customary
-
Metric
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:
1
roll
/
Calories:
114
kcal
/
Carbohydrates:
15
g
/
Protein:
4
g
/
Fat:
4
g
/
Fiber:
3
g
/
Sugar:
1
g
Did you make this?
Mention
@eatwithclarity
or tag
#eatwithclarity
!