Holy cow. Ho. Lee. Cow. This recipe for summer rolls from This Rawsome Vegan Life is BY FAR one of the best raw veggie recipes I have ever tried, if not number one. There are, in all honesty, no words to express just how much I loved eating these. Even Papa Pants, who is a meat and potatoes kind of guy to the max, loved them! He was completely satisfied with a handful of these rolls for dinner. Now that is shocking!
I had some trouble finding the rice noodles and the rice paper. I was talking to some of my coworkers and they told me that any grocery store with an Asian section would have them. WRONG! I ended up finding both the noodles and rice at our local Asian market. That is an adventure on its own lol. There are about 35-40 different brands/kinds of noodles. I slowly walked up and down the aisle more times than I would care to say to find the specific noodles listed. I am a visual person, so if anyone else is too I am posting pictures of the rice noodle and paper packaging so you know exactly what to look for!
So I did tweak the original recipe just a little bit. I bought the cilantro, but forgot to add it in (oops). Perfectly delicious without it. I also added a hefty amount of the rice noodles to the rolls, since that was going to be the only thing we would be eating for dinner. I also doubled the peanut sauce recipe to freeze and save for future use. I also hand mixed my peanut sauce. At first, I was a little disappointed and discouraged because it seems a little too lumpy, but I completely fell in love with it when it was inside the roll. You couldn’t tell that the sauce wasn’t very smooth. Also, even if you have soy sauce at home, I highly recommend buying the tamari sauce. I did a finger taste and was amazed at how different it tastes from regular soy sauce. I did a little research, and it turns out that regular soy sauce is very often cut with wheat, so it is not all soy. Tamari, on the other hand, only uses all soy.
And lastly, I apologize for my pictures not being as lovely as the original chef’s 🙂
4 garlic cloves, minced
2 tablespoon chunk of ginger, peeled and finely chopped
4 tablespoons tamari
4 tablespoons maple syrup
4 tablespoons lime juice
Chili powder, to taste
2/3 cup peanut butter
2/3 cup water (more or less as needed)
1 cup cooked vermicelli (AKA rice noodles)
5-8 rice paper sheets
5-8 cup fresh basil leaves
5-8 kale leaves
1/2 red pepper
To make the peanut sauce: mix together all the ingredients until smooth.
To make the wraps: cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings and sauce in the middle. Fold the bottom, and then the left and right side, then roll as tight as possible. It might take a few tries to get it perfect. Serve with the sauce