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Guest Blogging: JR’s Vegan Summer Rolls for Winter

January 10, 2011

A Meatless Monday Vegan Meal by JR!

My sister in law has lived in a warm climate on and off for of the six years, which presents its own set of challenges, such as the types of foods she consumes. Right now, she is living off the summer vegetables provided by Australia, which makes her want to try fresh raw veggies. The recipe below reflects this seasonal trend, but the ingredients are easy for us to have in the States.  Inspired by a Vegetarian Times recipe, JR tweaked this for her own family  my niece and nephew loved them. She sent me the vegan recipe mentioning that people might enjoy the rolls in hopes to fulfill New Year Resolutions of eating better. Plus, another use for that tub of tahini! So here is to a healthy New Year! Thanks JR!

Raw Summer Rolls with Tahini Dipping Sauce

(Inspired by Vegetarian Times)

Makes 8-10 rolls

Tahini Dipping Sauce:

  • 1/4 cup raw tahini
  • 1 Tb. raw agave nectar (or sugar)
  • 3 tsp. soy sauce
  • 1/2 Tbs. lemon juice
  • 2 tsp. minced fresh ginger

Summer Rolls:

  • Vietnamese rice paper sheets (bánh tráng) or 10 large swiss chard or romaine lettuce leaves
  • 1 cup baby lettuce leaves
  • handful thai basil leaves
  • handful fresh mint
  • 1/2 cup julienned cucumber
  • 1/2 cup grated or julienned carrots
  • 1/2 cup grated or julienned raw beets
  • 1/2 cup red bell pepper, seeded and thinly sliced
  • 1/2 cup mung bean or sunflower sprouts
  1. To make Dipping Sauce: whisk together all ingredients and 1/4 cup water in small bowl. Set aside. Can be done one day in advance.
  2. Prepare a wide bowl with hot water, large enough for the rice paper sheets. Dip one sheet at a time in the hot water and let sit about 30 seconds until pliable but not mushy. Remove rice paper sheet and place on cutting board with the textured side facing up. Discard any sheets with holes as they will tear.
  3. Place a small pinch of each vegetable, including lettuce and herbs in the center of the rice paper roll. It’s easiest to put the lettuce and herbs on the bottom and the heavier veggies on top.
  4. Fold like a burrito. Sides toward the middle first. Then fold the bottom up and tuck and roll through the top, pressing the filling to make a tight little bundle.
  5. Cover each roll in wet paper towels until serving time. Can be made a few hours in advance. Can be sliced on the diagonal before serving. Note: Instead of rice paper rolls, you can use large lettuce leaves for the outside wrapper. This can be done in advance or all the ingredients can be laid out for guests to do themselves. Sometimes a toothpick or bamboo spear is good to hold the lettuce wraps together, as they can be messy.
  6. Serve with dipping sauce.


We are definitely making this in the next week!

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