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Veg, Beans, Grains

Fresh Vegan Summer Rolls with Creamy Kimchi Sauce

Learn how to roll your own vegan summer rolls in rice paper sheets. Pair with kimchi dipping sauce made from scratch for a delicious meal!

Prep: 20 minutes
Cook: 15 minutes
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Cook | Veg, Beans, Grains

Fresh Vegan Summer Rolls with Creamy Kimchi Sauce

Learn how to roll your own vegan summer rolls in rice paper sheets. Pair with kimchi dipping sauce made from scratch for a delicious meal!

Homemade Vegan Summer Rolls with Kimchi

This vegan summer rolls recipe involves a bunch of nutritious veggies rolled into sheets of rehydrated rice paper. It sounds easy enough, right?

At first, Summer Rolls can appear hard to make, especially if you’ve seen the elaborate ones people craft on Instagram! However, they are quite easy to make at home.

Summer rolls are one of our favorite things to make for parties, events, and appetizers. These rolls are also perfect for a quick and delicious lunch.  

vegan summer rolls made with rice paper sheets and fresh vegetables on a white plate

How to Make Vegan Summer Rolls

It’s best to read through all the directions and prep all of your ingredients before you begin.

The key is to have all of the ingredients prepped, chopped, and ready for assembly. We like to clear off our kitchen table and create a sort of assembly line workspace before getting started making summer rolls.  

It is fun to mix up the ingredients list too. Just remember to stray from veggies that are too wet because they can cause the rice paper to tear.

Also, there’s no need to add seasonings or salt to the inner contents of a summer roll. The summer roll is supposed to serve as a fresh, blank canvas for the dipping sauce it is served with.

Adding salt into the summer roll will make it soggy, and it will fall apart.

How to Roll Up Rice Paper Sheets (with pictures)

To begin making summer rolls, submerge the rice paper sheet in water for five seconds, then place it on a dry plate.

Next, add the filling ingredients. Don’t add too much, or the rice paper wrapper may tear.

Fold in the two sides and press down.

With one of the open ends facing you, fold the open side over the ingredients and press down. Then roll it up.

Other Fresh Recipes to Try

  • Cold Sesame Noodle Salad with Kimchi
  • Homemade Kimchi Inspired Spicy Sauerkraut Recipe
  • Greek Chickpea Salad Meal Prep
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Veg, Beans, Grains

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Fresh Vegan Summer Rolls with Creamy Kimchi Sauce

Learn how to roll your own vegan summer rolls in rice paper sheets. Pair with kimchi dipping sauce made from scratch for a delicious meal!

  • Prep: 20 minutes
  • Cook: 15 minutes
  • Total Time: 35 minutes

Ingredients

Summer Roll Ingredients

  • 2 cups zucchini,  julienned
  • 1/2 cup Kimchi
  • 1 cup carrots, julienned
  • 1 red bell pepper, julienned
  • 1 cup lettuce, chopped
  • Large Rice Paper Sheets
  • Cooked rice noodles

Dipping Sauce Ingredients

  •  2 Tablespoons Kimchi Brine 
  • 1/4 Cup Tahini
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Toasted Sesame Oil
  • 2 Tablespoons water

Instructions

  1. Gather, measure, and prepare all the ingredients. 
  2. To rehydrate the rice paper sheets: use a dinner plate that is slightly deep. Add just enough water to the plate to submerge the sheets. We find that room temperature water works best and results in softened rice paper that is easy to work with.
  3. Submerge one rice paper sheet into the water at a time, count to five and remove. It should be slightly more flimsy. Place it flat on a clean dry plate.
  4. Layer the ingredients in the center of the rice paper sheet. Do not overfill. 
  5. Rolling up the Summer Rolls: fold the top and bottom of the rice paper up, like you are folding a burrito. Then fold one side over, and continue rolling it up until the rice paper is sealed up. 
  6. Repeat until you have used all the ingredients. 
  7. Dipping sauce: Add all of the dipping sauce ingredients to a small bowl. Whisk until smooth and fully combined. 

Notes

  • I like to cut summer rolls in half before serving. Make sure you use a sharp knife to cut these without ripping them. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

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Google “cultured guru sauerkraut” and you’ll see my recipes! 

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Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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