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Vegan Summer rolls with tahini sauce

Summer rolls

  • Author: Simple Vegan Blog
  • Prep: 20 mins
  • Total: 20 mins
  • 6 1x
  • Appetizer
  • Vegan, Vietnamese

Servings 6 1x

Scale Tap or hover over number to scale servings

Summer rolls (or Vietnamese rolls) are very similar to spring rolls but they’re made with rice paper and also aren’t cooked.

Ingredients

  • 6 sheets of rice paper
  • 1 carrot
  • 2,1 ounces or 60 grams red cabbage
  • 2 avocados
  • 1,4 ounces or 40 grams garlic sprouts
  • 1/2 cup tahini (125 grams)
  • 1/4 cup coconut milk (60 grams)
  • 1 tablespoon tamari (or soy sauce)
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons agave syrup
  • 1 teaspoon tabasco
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

Instructions

  1. Fill a wide bowl with water. Soak one sheet of rice paper and place the sheet on a cloth or dry surface.
  2. Place the filling: carrot, red cabbage and avocado, cut into strips, and garlic sprouts on top.
  3. Close the roll as you can see in the fourth photo. Repeat with the remaining rice paper sheets and ingredients.
  4. To make the sauce you just need to mix all the ingredients (tahini, coconut milk, tamari, lemon juice, agave syrup, tabasco, garlic powder and ground ginger).

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 303
  • Sugar: 5.3 g
  • Sodium: 258.8 mg
  • Fat: 23.4 g
  • Saturated Fat: 4.9 g
  • Carbohydrates: 21.9 g
  • Fiber: 7.6 g
  • Protein: 6.8 g
  • Cholesterol: 0.7 mg