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As Gourmet magazine sums it up, the summer roll is “an elegant example of fast food: a salad packed into an edible container,” with that edible container being rice paper.
With the crunch of raw cucumbers and carrots in perfectly sized matchsticks, the fresh aroma of various greens such as mint, parsley, and scallion, mixed with the light, neutral taste of rice vermicelli — the Vietnamese summer roll is born.
Of course, there are many variations to a summer roll (or fresh spring roll), known in its native tongue as Gỏi cuốn. Traditionally, summer rolls have shrimp, pork, or chicken. But, this can easily be veganized — add in extra raw vegetables and, if you don’t mind soy, thin slices of fried tofu.
All this dipped in a savory peanut sauce and you’ve got yourself a Vietnamese favorite. Try OGP’s Fresh Veggie Summer Rolls with Spicy Garlic Peanut Sauce or Spring Rolls with Wakame.
What’s more? Summer rolls are essentially fat-free (if you take out the meat) and are light, but surprisingly filling. The explosion of flavors you’ll get in this neatly presented, beautiful concoction is incredible; take it from me, a girl whose grown up in the culture.
Today, we’re going into the Veggie Kitchen with Ed Cervantes, who will be showing us how to make the ultimate Summer Roll with coconut peanut dipping sauce. Watch the video above for the easy how-to!
For other variations, check out the videos below:
Megan Elizabeth: Dad’s Vegan Summer Rolls
Cheap Clean Eats: Fresh Vegan Spring Rolls
KimNTim: Vegan & Gluten-Free Summer Rolls
Vicki Bensinger: Vegetarian Summer Rolls
Image source: Fresh Veggie Summer Rolls with Spicy Garlic Peanut Sauce