Summer Rice Paper Rolls with Berries | Vegan Food & Living

Summer Rice Paper Rolls with Berries

Summer Rice Paper Rolls with Berries

Fresh and healthy summer rolls filled with vegetables, berries, and optional tofu for a protein hit. These rice rolls make for a deliciously fresh and fruit appetiser, main, or side when the sun is shining. They're also gluten-free, nutritious and vegan!

Calories: 441

Servings: 3

Calories: 441

Servings: 3

Ingredients

Method

Ingredients

(Servings: 3)

  • 3.3333333333333 3.3333333333333 rice paper wrappers two sizes summer rolls
  • 0.5 0.5 cups vermicelli noodles – cooked optional for extra carbs
  • 0.16666666666667 0.16666666666667 cups Zara Strawberries
  • 0.16666666666667 0.16666666666667 cups Maravilla Raspberries
  • 0.16666666666667 0.16666666666667 cups Victoria Blackberries
  • Veggies (mix and match your favourite)
  • 0.33333333333333 0.33333333333333 small romaine lettuce
  • 0.33333333333333 0.33333333333333 carrot
  • 0.16666666666667 0.16666666666667 cucumber
  • 0.33333333333333 0.33333333333333 pepper
  • 0.16666666666667 0.16666666666667 cup purple cauliflower (optional)
  • 0.16666666666667 0.16666666666667 cup red cabbage
  • 0.33333333333333 0.33333333333333 avocado
  • handful of corriander
  • handful fresh mint
  • handful Thai basil
  • edible flowers (optional)
  • Protein (optional)
  • 0.16666666666667 0.16666666666667 cup tofu
  • Dips and dressings
  • peanut dipping sauce
  • salad dressing strawberry, raspberry, or blackberry dressing

Method

  1. Start by preparing all your ingredients. If you are using vermicelli noodles, prepare them according to the package instructions and then set aside to allow them to cool down.
  2. Prepare your dipping sauce or salad dressing. I suggest using a Peanut Dipping Sauce or a Berry Salad Dressing.
  3. Thinly slice the fruit and veggies. You can also use a mandoline slicer to make thin even slices. You can also form small shapes like stars or flowers or hearts with some of the fruit (e.g. avocado stars or strawberry heats).
  4. Prepare the rice paper. Dip the rice paper wrapper into a bowl with warm water for about 10 seconds (or follow the package instructions). The wrapper needs to become a little soft and pliable. Remove it from the water and place it on a flat surface. Repeat with a few wrappers.

Making the rolls

  1. Place a few sticks of veggies and slices of berries in the middle of a rice paper wrapper. Add some herbs. Add some vermicelli (optional). Make sure to leave enough space on the side so you can wrap the rolls – it’s better to start with less filling, than to overfill. Also, keep in mind that whichever ingredient you put on the bottom is what will be visible on top of the ready roll. I suggest first sprinkling some seeds and adding the fruit cut into shapes (if any) or the more pretty slices, then stacking the rest of the ingredients and finishing with the vermicelli (optional).
  2. You are ready to roll. First tuck in the edges, then fold over the roll until it has sealed.

Serving Suggestions & Storage

  1. These summer rolls are best eaten immediately or on the day they are made. Serve them with peanut dipping sauce or a berry salad dressing. Depending on the size of the rice paper wraps, you can serve the rolls whole or cut in half.
  2. You can store these rolls in the fridge for about 2 days. It’s best to wrap them individually so the rice paper doesn’t dry and crack. Let them come back to room temperature before serving and consuming.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 76g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 409mg | Potassium: 725mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4561IU | Vitamin C: 51mg | Calcium: 81mg | Iron: 3mg

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