Recipes || Vegan Summer Rolls with Vegan Satay

Posted on October 7, 2020

There are few things that I love more than a good summer roll. Genuinely. I think they are one of the most satisfying and tasty things to eat on the planet.

Growing up, there was a restaurant in Albuquerque that just served a variety of different types of summer rolls, and I remember visiting there after rehearsal for various shows with cast members. Laughing, being obnoxious theatre kids and eating our body weight in summer rolls.

Vegan Summer Rolls with Vegan Satay

Ingredients:

For the summer rolls:
Spinach
Rice Noodles
Rice Wrappers
Carrot
Red Bell Pepper
Salad Onion
Avocado
sesame seeds
Basil leaves

For the satay:
3/4 cup of peanut butter
2 tablespoons of soy sauce
2 teaspoons of Miso paste
1 teaspoon of paprika
1/2 a small red chili
2 cloves of garlic
small knob of garlic
juice of 1 lime
3 tablespoons of rice wine vinegar
1 tablespoon of maple syrup
dash of Srichacha
water to loosen the consistency of the satay, if needed

Directions:

In a blender, throw in all your satay ingredients. Blend until smooth.

If the satay is a bit thick, blend in a bit of water until it reaches your desired consistency. Taste and adjust any seasonings as needed.

Set aside your satay and thinly slice all your veggies and make your rice noodles. I keep a small plate of water at the table when serving my summer rolls and dip in the rice wrappers one at a time. About 2 seconds on each side of the wrapper is enough moisture to make them liable.

Set everything out on the table and allow people to assemble their summer rolls, wrap, and dip to their own desire.