Fresh and healthy summer rolls filled with vegetables, berries, and optional proteins. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, and can be made vegetarian or vegan!
First, prepare the vermicelli noodles. Simply prepare according to the package instruction and then set aside, to allow them to completely cool down.
I tend to blanch them in boiling water for 1 minute. Then remove quickly and rinse with cold water. This will stop them overcooking and cool them down quicker.
Next, prepare the fruits and vegetables. I like to switch between using my mandoline to make thin, even slices, and cutting them julienne style (thin batons). You can also use stampers to cut out small shapes like hearts, flowers, or stars (i.e. avocado stars* or strawberry hearts).
If using grilled tofu, julienne it into thin baton pieces.
Step 2. Prepare your dipping sauce/s
This summer rolls recipe is super versatile - meaning there are various options for dipping sauces. I recommend using either this Peanut Butter Dipping Sauce, Mango sweet chili sauce, or one of these three berry dressings:Strawberry , Raspberry, or blackberry dressing. You can also serve the rolls alongside simple dips like soy sauce.You can also serve the rolls alongside simple dips like soy sauce.
Step 3. Prepare the Rice Paper
You'll need to soften the rice paper wrappers one at a time. Dip a rice wrapper into a large bowl of warm water for between 5-10 seconds.
Remove it while it's 'bendy' but not yet soft ( it will continue to soften once removed). Allow any excess water to drip off the wrapper back into the bowl and then lay on a flat surface ( a damp chopping board or kitchen towel is best to avoid sticking).
Step 4. Assemble the summer rolls
To Fill them: Starting about an inch in from the wrapper edge, layer your fillings. I like to place a few julienned vegetables (and optionally tofu), berry slices, and herbs. Then add some rice noodles (optional) on top. Keep in mind that whatever ingredients you place first, will be the top of the roll.
For 'pretty' rolls I like to sprinkle some seeds and add the shaped slices of fruit/veg first, before stacking the remainder of the ingredients.
To wrap them: Wrapping these is quite easy once you get the knack of it- especially as it's similar to how you roll a burrito.
You can optionally first roll up the 1 inch of the wrapper by the fillings or simply - Carefully tuck in the edges, then continue rolling repeatedly until sealed.
How To Serve and Store
These summer rolls are best eaten immediately or on the day they are made. Serve them with your dipping sauce/s of choice. Depending on the size of the rice paper wraps, you can serve the rolls whole or cut in half.
You can store any leftovers in the fridge for about 2 days. It's best to wrap them individually (tightly) so the rice paper doesn't dry and crack. Allow them to come back to room temperature before eating.
*Allow the avocado pieces to sit in lemon/lime juice to keep them from browning as you prepare the remainder of the ingredients.
I've included my favorite filling options for these berry rolls in the ingredients. However, there are plenty of options to choose from. Check out my Rice Paper Rolls post for full lists of options.
Instead of vermicelli noodles, you could also use coconut rice or other grains, such as quinoa.
Keep the sauces for dipping. Placing any sauce within the spring rolls will lower their shelf life and affect their texture.
Read the post for more of my top tips for making summer rolls!