10 Jul 2013

fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce


You can make these totally raw by leaving out the vermicelli and using collard greens or seaweed instead of rice paper. Otherwise, let's get riced!

Okay apparently "riced" is a legitimate word because word check didn't put a squiggly red line under it. Who knew.


Actions speak louder than words and in this case, my action was to make these two nights in a row for my dinner. There is something so satisfying about rice paper rolls filled with fresh herbs, vermicelli, greens and veggies, paired with a creamy flavourful dipping sauce. I could probably eat this and/or brown rice sushi every night of my life. Maybe I should move to Japan... or Thailand, or Indonesia, or Vietnam.


My mom bought The Book of Kale recently and it features a spring roll recipe with peanut sauce. I was instantly inspired, and also reminded of how much I adore spring rolls. A few months ago I seriously made them like every night for a week.


Enough about my addictive eating habits - let's get chopping! You can make these tonight and watch everyone who eats them grow a big smile. Wait. Do smiles grow? How are they formed exactly? What is the terminology here? Do they appear? Why am I still talking about this?


fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce: serves 2-4

Peanut sauce:
2 garlic cloves, minced
1 tablespoon chunk of ginger, peeled and finely chopped
2 tablespoons each of tamari, maple syrup, and lime juice
Chili powder, to taste
1/3 cup peanut butter
1/3 cup water (more or less as needed)

Rolls:
1 cup cooked vermicelli (AKA rice noodles)
5-8 rice paper sheets
1 carrot
1 avocado
1/3 cucumber
1 cup fresh basil
1/2 cup cilantro
5-8 kale leaves
1/2 red pepper

To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first to bring out more flavour. Set aside in a bowl. 

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 in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce and enjoy nature's elegant beauty.

64 comments:

Nicole Swick said...

I literally cannot read your blog without wanting to drool everywhere. This looks so good!

Brandon Frye said...

I agree, I will have to make this one! -drooling-

Anonymous said...

ooooh! thankyou!!!

Anonymous said...

Would sea glass noodles work in this recipe?

Alejandra V said...

love how you can see the colors through the wrap :)looks good!

@ Viibrante.wordpress.com

The Vegan Cookie Fairy said...

These seem to be very popular on the internet right now ! I'm planning on buying nori sheets next week to make some veggie rolls with a peanut sauce, should be utterly scrumptious :)

Aly@ReturnToYourRoot said...

I've always been tempted to try making these but it's never really come to fruitition because I've deemed it too difficult. But maybe this recipe will turn that around... :) Thank you!

Kelsey M said...

Bless your soul and your delicious raw recipes that make me consider it reasonable for me to enter my stifling hot kitchen this summer.

Emily von Euw said...

Definitely! :D

Emily von Euw said...

Because they're so damn yummy! :) You'll love 'em.

Madison and Franklin said...

sounds delish! If you want them to be totally raw, you also need to skip the maple syrup.

kelli said...

mmm!!! i bet raw kelp noodles would be good in these too!

ella said...

How do I print off this recipe

Emily von Euw said...

Copy the text and put it in a word document then hit print :) I'll eventually have a print option available!

melissa said...

Just made these and added some marinated tofu. As soon as I finished I ate 5 of them. A late dinner;) That peanut sauce is sooo good.

Emily von Euw said...

Mmmm! Haha I think I ate that many :) Yes please I could have a bath in peanut sauce.

Anonymous said...

Hi, would you know the average kilojoule or calorie average in each serving?

Emily von Euw said...

Um no but it's probably pretty low. I'm sure if you plug all the ingredients into one of those calorie calculator sites you'd get an answer. Remember to divide by the number of servings.

ghadir mahdy said...

so yummy going to try this today! thank you <3

Anonymous said...

ive just made these a 2nd time...yummmmmmmmm

Anonymous said...

BTW...my name is Andrea:)

Anonymous said...

Going 2 make the carrot cake tomorrow!

Anonymous said...

Thank you for the beautiful recipes, photos, and thoughts. I've been vegan for a few years, and my old baked carrot cake with cream cheeses frosting seems like the dark ages! Can't wait to try your living version.

Anonymous said...

I've always loved getting these at restaurants but never thought they would be so easy to make at home. They are so fresh, especially with that hint of basil. Thanks for the inspiration, especially with your great pictures! FYI...sorry I’m not vegan or vegetarian so I added some imitation crab strips to mine.

R. Simon Frederick said...

Ridiculously good. Wow. That sauce! Those textures! Mmmmmmmmmm.... As usual, thank you, Emily.

EE Green said...

I cannot wait to try these.

Tree Spider said...

the peanut sauce is amaaaaazing:)

menzi22 said...

this looks so good it makes me want to cry, thanks for this awesome site, I want to try all the dishes!

Emily von Euw said...

Hahaha that is a great compliment to me :) I hope they are tears of joy, though ?

Em

thepantsfamily said...

Wow wow wow WOW!!!!! So in love with these thank you for posting your AMAZING recipe! I cannot tell you how much my husband and I loved it. We are not anywhere near vegan, but I saw your recipe and just knew I had to try it! I've featured it in my blog:
http://thepantsfamily.wordpress.com/2013/11/26/fresh-summer-rolls-with-basil-avocado-kale-spicy-garlic-peanut-sauce/

Thank you again so much for sharing!

Anonymous said...

Hello Emily!
I love your Side, so truly inspiring!

These Rolls RULES... -drooling-
Ssimple, fantastic, delicious!

Make these yesterday for my Lunchbox...but for the Sauce, i took almonds instead of peanuts (sorry please, i don`t like Peanuts ;-P)... it was delicious too.

My new favourite dish, THANKS!

HUGS from Northern Germany

Mary




peaceloveandsmoothies said...

Mmm, you can't go wrong with avocado!

Irrational Logic said...

I want to try this with shirataki noodles!!!

Amy said...

Trust me when I say Asia's ones are filled with meat and the sauce contains really yucky ingredients. Your's will taste waaaaaay better ;)

Anonymous said...

My boyfriend and I thoroughly enjoyed this one <3
Thanks Em!

Anonymous said...

Can these be made the night before and have for lunch the next day?

Sung Eun Park said...

I just made the sauce (by eyeballing the recipe to what I wanted as I'm too lazy to actually measure things out...) and it was delicious!! Thank you so much for your recipe!

I made the sauce with my homemade raw peanut butter too! Perfection to my greens salad!

debhammels.com said...

Emily--This peanut sauce kicks some serious booty! I actually used 1/3 cup of raw peanuts (shelled 'em myself, even!), and raw honey (I'm a beegan), and it turned out great!

The only downside was that there were no leftovers!

Rawsomely,
Deb

Peter said...

Have you tried them with Thai Basil? It's easy to grow and that spicy kick would rock your rolls!

Ps. I think riced comes from using a potato ricer.

Emily von Euw said...

@Peter - good idea!

Wang Kelly said...

Hello from Vietnam! I tried these today after putting it off for a long time because these rolls are so popular here that II'm just too lazy to make them; but I gotta say they are good. They're not like traditional Vietnamese rolls, but the new flavours work on me ( we dont use peppers in our rolls).
Come to Vietnam you'll love it here. The food is fresh and the people are friendly. If you want, you will help you get around the city too :)

Endorphinzzz said...

Here is my take on it ;-) even without drooling : Art at it's best form ;-)

Anonymous said...

I would love to feature these spring rolls for a Meatless Monday recipe on the Roots Market Facebook page! I will tag you and promote your blog. Please e-mail me with any questions katies@greatsage.com
Thanks! Katie

Heather Timmons said...

I just stuffed my face with two of these....and yes...you should be green with envy...they were DELICIOUS!!

Anonymous said...

yummm

rahmah said...

This looks too good! I wish you could hear me screaming "YYEESS!!" I have everything but the wraps...I'm thinking about that bunch of kale and softening it alittle to make it pliable...if that fails (dah veggie stuff is totally edible if its a mess) then I'll go n grab some collards or the wraps...i break my fast soon so I better get crackin'! Thanks so much Emily!

Anonymous said...

Made these rolls of scrumptiousness today!!! Yum, yum and um, YUM! Thanks for sharing ;-)

Anonymous said...

Can anyone say SIRACHA!

Caitlin M said...

these look so freakin good. i'd eat the peanut butter sauce like soup.

Sibel Lagerdahl said...

I stuffed mine with lots of basil, fresh coriander, and mint. Vietnamese style.
Will be making these regularly, thats for sure. ;)

Ashley said...

THANK YOU FOR THIS RECIPE!!!

The Basil added such a nice fresh flavor for the middle of winter! Yum! And that peanut sauce! We have tried so many recipes and this one is by far our favorite! I immediately made more sauce to keep in the fridge for tomorrow night!

Anonymous said...

It's amazing how a kid can make "simple" dishes!

Natascha said...

I love fresh spring rolls. I am definitely trying this recipe this week.

Anonymous said...

Oh, maaaaan was this G.O.O.D. I practically rocked back and forth and hummed while I ate.

Lara Catherine said...

Everyone has left such nice comments here, so nice to read. I am going to make these tonight with the intention that they will taste as fabulous as they look :) Thanks Emily, love your work here.

Zwaan said...

Holy shit. Just made this for lunch and I think I might pass out. So. Good.

Anonymous said...

Hi Emily
Just want to thank you for continuing to inspire me with menu ideas and imaginative combinations of food. I am a seasoned chef constantly looking for new dishes to serve my private clients. You so deserve my thank you!

Erin Walter said...

UM. NOM. This was fantastic. I altered the recipe just a smidge for what I stuffed the rolls with, but regardless, this was a crowd pleaser!

Chicky Ha Ha said...

I just found your website. I can't wait to try your recipes. I love your images. Everything looks GORGEOUS and AMAZING! Great work!

Chicky Ha Ha said...

I CAN'T WAIT TO TRY YOUR RECIPES! YOUR WORK IS GORGEOUS!

Anonymous said...

Going through a spring roll phase right now, can't wait to try these, I think I want to use just veges in them. Recently had some at a restaurant and there were too many noodles when I was really craving the veges and herbs.

KJS said...

Made this fantastic sauce recipe with sunflower butter since I am nut free, but can eat seeds. YUM! Used it in four sushi rolls and 5 summer rolls for me and my partner. Sushi is gone! Trying to save the summer rolls for later, but they may not last long.

Tia@Starbucks said...

Convincing anyone to go raw for a day with these rolls should be easy. The color alone gets you wanting more. I can only imagine how they would taste with that delicious peanut sauce. Yum. Excellent summer idea, bursting with nutrition.

upyourvegan said...

yours are so much better looking than mine :) http://upyourvegan.blogspot.co.il/2015/07/fresh-roots-summer-rolls.html

I just posted my version today..