Summer rolls with vermicelli noodles
Fresh Vietnamese spring rolls are also called summer rolls. These vegan summer rolls are special because of the mango and sprouts. A vegan recipe for fresh spring rolls, without chicken or shrimp. This is your new favorite appetizer or easy healthy lunch with vegetables! The dipping sauce with the summer rolls is great because of its simplicity. Because you have already sprinkled the vegetables with acid, a salty sauce with tamari is delicious. Are you missing some sweetness in the dipping sauce? Then add a teaspoon of maple syrup.Dinner & lunchWraps8 rolls30 minutes preparation
Share:
This is how you make it
- Boil the vermicelli noodles in plenty of water for 3-4 minutes. Rinse under cold running water and drain.
- Cut the cucumber in half lengthwise. Cut into thin strips. Do the same with the carrot.
- Place in a deep plate and divide the genmai su over the vegetables to bring them to flavor.
- Peel the mango and cut into thin strips. Do the same with the avocado.
- Hold a sheet of rice paper under lukewarm running water for about 10 seconds. It should still feel slightly firm, otherwise it becomes too soft and may tear. It will soften naturally while you fill it. Place the sheet on a board and top with a small handful of glass noodles, cucumber, carrot, mango, alfalfa and two slices of avocado.
- Roll up tightly to about half, fold the sides in and roll through. Repeat with the other rice sheets and the filling.
- Mix the ingredients for the sauce with the sushi vinegar you used for the cucumber and carrot and use as a dip.
Tip(s)
- For the sauce, vary with other Japanese seasonings such as ponzu, ume or mirin.
- Mix with peanut butter for a tasty peanut dipping sauce.
