The weather may be hot this summer, just like it is in Vietnam, but these little rolls pack a fresh and light punch that you can take on the go! You just won’t believe it until you see it but kids absolutely adore this recipe. They get to pick from a variety of really healthy, colorful and crunchy stuffings, and the sauce is not only nut free but also vegan. I love the sauce so much I put it inside the roll and add a little dollop after each bite!
We hope this fun, family friendly recipe becomes a part of your summertime favorites whether it’s for a 4th of July BBQ or just some good old fashioned family fun on the weekends.
- Six rice paper rounds
- 3-4 Swiss chard leaves, torn into medium sized pieces
- 2 carrots, peeled and grated
- 1 small bunch cilantro
- 1 lime
- ½ package of rice noodles
- ½ bell pepper, thinly sliced (red, yellow, or orange)
- ½ avocado (sliced and tossed in the juice of ½ lime)
- Juice of 1 lime
- ¼ cup rice wine vinegar
- 1 teaspoon olive oil
- 1 garlic clove finely chopped
- ¼ onion diced
- 1 teaspoon tomato paste
- 1 ½ tablespoons hoisin sauce (check for gluten if making a gluten-free meal)
- 2 tablespoons soy butter (or peanut butter)
- 3 tablespoons of water
- 1 teaspoon of agave
- Cook onion and garlic in olive oil in a small saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Set temperature to low. Whisk in remaining sauce ingredients. Let cool before using in the summer roll.
- Place rice noodles in a bowl. Heat a small pot of water until it is boiling. Pour boiling water over the noodles and soak 5-10 minutes (until soft); then, drain noodles.
- Place drained noodles in a bowl and rough chop with scissors
- Toss them with the juice of 1 lime and ¼ cup of rice wine vinegar.
- Dip rice paper in a bowl of room temperature water. It will continue to soften as you work with it.
- Place rice paper on a clean surface. At the end closest to you, place a Swiss chard leaf. On top of this, add a small bunch of noodles, bell peppers, avocado and sauce.
- Pull the bundle close to you and fold over once. Just in front of the crease, place the cilantro and shredded carrots—these are the pretty elements you’ll see when you finish the roll.
- Now fold over the right and left ends, like folding in a burrito. Finish rolling.
- Transfer roll to a plate and cover with dampened paper towels. Serve rolls halved on the diagonal.
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