Vegan summer rolls with peanut-dip
Makes 6 rolls | 15 minutes | Easy
There is nothing better than the first glimpses of summer. But here in the north we still have to wait a few months for that, so instead we decided to create summer in our kitchen.
I first tried summer rolls a few years ago in Helsinki. Back when we still lived there we used to go to this tiny place called Rulla for lunch every chance we got. They only served summer rolls, but by god were they good. The rolls were fresh, filled with flavour, and so, so beautiful.
We immediately fell in love with summer rolls and never wanted to eat anything else again. Even though we've already lived in Stockholm for over a year we still haven't found a great summer roll place. And a few days ago we couldn't stand it anymore. We had to make them ourselves.
Summer rolls are a lot easier to make then you might imagine, you don't have to be a chef to master this recipe. The key to a successful summer roll is the sauce, yes, the sauce. And fresh ingredients.
Oh and don't stress with the rolling of the paper. Anton is usually pretty handy with stuff that requires one to be meticulous, but rolling rice papers was a bit too much for him. But it doesn't matter that none of the rolls he rolled made it into the pictures (Anton: Thankfully! You would have never trusted a recipe of mine ever again!) they still tasted great!
So don't let the thought of rolling rice paper put you off making this recipe, they'll taste just as good no matter how you roll them!
6 rice papers
a few salad leaves
1 tbsp apple-cider vinegar
oil for frying
1 tbsp peanut butter (sugar free!)
1 tbsp apple cider vinegar
1 tbsp soy sauce
- Start by slicing the mushrooms into slices and frying them for a few minutes, add a dash of soy sauce to them towards the end
- Cut the carrot into long thin slices with a mandolin (or cheese slicer) and place in a bowl with the 1 tbsp of apple-cider vinegar and sprinkle of salt, and let them soak during the cooking
- Boil water and pour it up on a plate, take one rice paper and dip it the warm water. Let it soak for about 10-15 seconds until it's soft. Take the now soft rice paper and rinse any extra water by quickly placing it on a kitchen towel
- Start filling your roll with the fried mushroom, salad leaves, and carrots in any combination you like.
- Fold the roll by starting from the bottom, then the sides and finally rolling it all the way up. Make the roll tight, repeat this with the remaining rolls.
- Prepare the sauce by mixing the peanut butter, soy sauce, apple-cider vinegar, and water in a bowl (add more water if you want it to be slightly runnier)
- Dip the rolls in the sauce and enjoy!
There you go, a small slice of summer in your kitchen. I hope it helps you until summer is really here. For us, the summer is still far away but eating these rolls is a good substitute! Here's hoping winter is short and the summer is long!
Love / Lotta