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Broccoli Stem Summer Rolls
[Vegan]

Name: Broccoli Stem Summer Rolls [Vegan]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

CB By: Carleigh Bodrug

Author Bio

With 10 million followers between her social channels, New York Times bestselling author Carleigh Bodrug... Read More

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Broccoli Stem Summer Rolls [Vegan]

Dairy Free

Vegan

Let’s get ready to roll, baby. No need to compost those broccoli stems. They are transformed and become crispy and crunchy in this amazing summer roll recipe. And dipped in peanut sauce, these are perfection. Image Credit: Shahad Odah, Foodie’s Flare

Ingredients You Need for Broccoli Stem Summer Rolls [Vegan]

For the Rolls:

12 edible rice paper sheets
2 broccoli stems, peeled and sliced into thin matchsticks
1 cup cooked vermicelli noodles (about 2 ounces dried)
1 carrot, peeled and sliced into thin matchsticks
1 red bell pepper, seeded and sliced into thin matchsticks
1 radish, sliced thinly
1/2 cup fresh mint, basil, or cilantro, chopped roughly
1 cup roughly chopped purple cabbage

For Serving:

Peanut sauce, for dipping
2 tablespoons sesame seeds (optional)

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How to Prepare Broccoli Stem Summer Rolls [Vegan]

You need to prepare summer rolls one at a time. Pour warm water into a shallow dish and add a sheet of rice paper for just 10 seconds, to soften slightly. Carefully transfer to a cutting board.
Add a small portion of the broccoli stems, cooked noodles, carrot, bell pepper, radish, herb of choice, and purple cabbage to the rice paper sheet. Gently fold over once, tuck in the edges, then continue to roll until the seam is sealed.
Place, seam side down, on a serving platter. Repeat until all the fillings are used up. Serve with mango peanut sauce and/or a sprinkle of sesame seeds, as desired.

Notes

Store in a sealed container in the fridge for up to 3 days. Save the Scraps: Radish tops for pesto, onion peels for onion powder or veggie broth , or bouillon powder (page 336). Carrot tops can be used for chimichurri.