Stuck on what to make for a light, refreshing lunch or dinner? Summer rolls are our go-to this season. Paired with a delicious peanut dipping sauce, they are the best meal or snack to make to share with loved ones - you'll feel nourished inside and out!

Summer Rolls

Makes 10-12 rolls
Prep time: 20-30 minutes

Ingredients:

Rolls:

• 1 packet tofu or tempeh, evenly sliced into 10-12 strips
• Vermicelli noodles (roughly 1/2 packet)
• 10-12 sheets of rice paper
• 1 avocado, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup button mushrooms, thinly sliced
• 1 cup bean sprouts
• 1 cup asian slaw mix
• pickled ginger
• coriander

Tempeh Marinade:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil

Peanut Sauce:

• 1/2 cup smooth peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp sesame oil
• 1 tsp freshly grated ginger
• 1/2 tsp onion powder
• 3-4 tbsp boiling water

Method:

1. Soak tempeh or tofu slices in a shallow both with the marinade for 10-20 minutes. Remove from marinade and pan fry in a non-stick pan for 1-2 minutes either side until golden. Alternatively, if you have an air-fryer simple air-fry for 10 minutes at 180c. Set aside once cooked.
2. Soak vermicelli noodles in boiling water as per the packet directions. Drain & rinse under cool water and set aside in the fridge to cool slightly.
3. Prepare all of your vegetables first - by having a clean prep station with each ingredient laid out in order of assembly it will make your summer roll rolling escapade much easier!
4. Find a shallow bowl or dish that is slightly larger than the sheet of rice paper - a week hack that I use is simply using a 20cm frying pan (Make sure it's clean!) - fill this with relatively hot water and set aside.
5. It's rolling time! Have a nice, wide and clean bench space with your fillings ready and pan/bowl of water handy.
6. Begin by submerging a sheet of rice paper in the hot water for a 10-20 seconds, remove and place flat on a clean bench or chopping board. Begin assembling your rolls by starting with the more structural components - I like to start with a sheet of crispy tempeh, avocado, cucumber strips, rice noodles and then do the remaining vegetables on last. The key here is to ensure the fillings remain neatly in the centre of the rice paper and you don't overfill them otherwise the rice paper will tear! You'll want to work rather quickly too as the rice paper becomes harder to work with once it's absorbed all of the water.
7. To roll, begin by folding the edges in tightly, then folding over lengthways (like a burrito!) tightly, ensuring the fillings are nicely stacked inside. If you find your hands and rice paper are getting a little too sticky, simply put a tiny amount of sesame oil on your hands.
8. Proceed to roll the remaining rice paper sheets with the above method. I like to chop and change ingredients in each one too, so each summer roll is like a wee surprise!
9. Arrange on a serving dish of your choice. Prepare the peanut sauce by briskly whisking all ingredients together and serve in a small dipping bowl. Depending on your preference, you can add a little more liquid to make a thinner dipping sauce.
10. Don't be disheartened if your first rice paper roll has seen better days - I often times find my first one is the ugly duckling, yet the following ones are a little more consistent! Practise makes perfect.
    
    ** Note: Any leftover noodle or vegetables? Simply place in a bowl and combine together with the remaining marinade to make a really yummy asian inspired side salad.

I hope you enjoy these Summer Rolls over the coming months, they are my absolute favourite to make (and I will admit I eat them at least 4-5 times a week on a good week in Summer!!)
They can be made ahead of time and stored in the fridge too, so they are a great option for your Sunday meal prep to ensure you have a healthy meal or snack on hand.

Until next time,