I love rice rolls – so much so that I actually created a fairly in-depth Pick n’ Mix Rice Paper Rolls blog post. However, sometimes, having too much choice can be overwhelming – so I thought I’d share the recipe for my current favorite summer rolls with berries and veggies (plus multiple dipping sauces). These summer rolls are a wonderful appetizer, side, or main. Not only are they quick to prepare, but they are versatile, customizable, nutritional, and packed with healthful ingredients. Plus, these vegan summer rolls are so versatile that you can easily serve them with tofu or your favorite protein. That way, this recipe works for multiple dietary requirements. So, what is it that makes these summer rolls so special?
The ingredients
This year I’ve jumped head first into the idea of combining sweet and savory in dishes in the best way – adding fruit to savory dishes. These summer rolls combine fresh berries; strawberries, blackberries, and raspberries, with vegetables, optionally tofu, and vermicelli noodles. This combination of the sweet-tart berries with the vegetables and noodles is heavenly. You can mix and match your favorite rainbow fruit and veggies. Plus, when combining these rolls with a variety of dipping sauce options – from sweet to savory, to tangy – these rolls are absolutely packed with flavor. You can also add different herbs to elevate the flavors.
Top tips
How to make fresh summer rolls
Step 1. Prepare the Fillings
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, I tend to julienne the tofu into this baton pieces. *Allow the avocado pieces to sit in lemon/lime juice to keep them from browning as you prepare the remainder of the ingredients.
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 vinaigrette, Raspberry vinaigrette, or blackberry dressing. 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 like this delicious sweet and sour sauce. 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.
Recipe notes
I’ve included my favorite filling options for these berry rolls. 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.
More summer recipes
For other fruity savory dishes that you might like then how about these options.
Tropical Mango Salad Quick & Simple Watermelon Salsa Summer Strawberry Spinach Salad Blackberry Spinach Salad
If you give this summer rolls recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
