How to Make Summer Rolls | Vegan Summer Rolls with Kimchi
Vegan Summer rolls are our favorite way to get a heaping dose of many prebiotic foods. You can really load up summer rolls with a lot of fibrous , nutritious veggies....Then, when you add kimchi too, the health benefits sky rocket. You can also use sauerkraut instead of kimchi if you aren't a fan of moderately spicy food!
Vegan Summer Rolls With Kimchi
Essentially a summer rolls is just a bunch of nutritious veggies rolled into sheets of re-hydreated rice paper. Since the probiotic bacteria in kimchi NEED prebiotic foods to thrive in your gut, a summer roll is a perfect gut healthy food. When I chat with people new to the fermented foods and probiotic scene, I describe the gut microbiome as a pet that lives within you and that pet needs water and high quality, nourishing foods to survive & thrive! To feed your microbiome, you should eat plenty of green leafy veggies, fibrous root vegetables, and an array of other colorful fruits and veggies. We love summer rolls so much because they're a fun, fresh and tasty way to eat a lot of the raw veggies our guts need to be healthy.
At first Summer Rolls can appear very hard to make, especially if you've seen the elaborate ones people craft on instagram! With avocados cut into the shapes of stars, and edible flowers so pretty you don't even want to eat them... But they are actually quite easy to make at home. Summer rolls are one of our favorite things to make for parties, events, and meal prepping. YEP! You can even prep them and bring them to-go.
How to Make Summer Rolls
It's best to read through all the directions and prep all of your ingredients before you begin. The key to the ease of summer roll making 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 work space.
Picture Steps for Making Summer Rolls:
It is fun to mix up the ingredients list too. If you want to add cherry tomatoes, go for it! cooked sweet potato? SURE! Bell pepper? YUM. You can even use sauerkraut instead of kimchi if you prefer. Just remember to stray from any veggies that are too wet, because they can cause the rice paper to tear.
Be sure to follow our steps in order. We layer the ingredients in a specific order to prevent slipping when rolling up the rice paper sheet. This recipe also includes our absolute FAVORITE summer roll dipping sauce that's filled with probiotics too! You can double or triple the sauce recipe for parties or meal prepping too.
Vegan Summer Rolls with Kimchi
Summer Roll Ingredients
- Chopped Kale
- Cultured Guru Kimchi
- 6 Green Onions, Chopped
- 2 Cups of Squash and Zucchini (cut with a spiralizer)
- 2 Cups of Sprouts (microgreens or sprouted mung beans)
- Large Rice Paper Sheets
- Pan Fried Tofu
- 1 Avocado Sliced
- Chopped Bok Choy
- Fresh Cilantro
- Edible Flowers (optional)
Dipping Sauce Ingredients
- 1/4 Cup Cultured Guru Kimchi Brine
- 1/4 Cup Sun Butter
- 1/2 Cup Warm Water
- 2 Tablespoons Maple Syurp
- 2 Tablespoons Toasted Sesame Oil
- Be sure that all of your ingredients are chopped, spiralized and ready to go!
- Rehydrating the rice paper: You will need a plate that is slightly deep and slightly bigger than the rice paper roll. Add a good amount of water to the plate, enough to submerge a sheet of rice paper. We find that room temperature water works best and results in softened rice paper that is easy to work with.
- Submerge one rice paper sheet into the water, count to five and remove. It should be slightly more flimsy. Place it flat on a clean dry plate.
- Starting with the prettiest ingredients (Flowers, sprouts, microgreens, green onions) place them in a line in the center of the rice paper. Things like edible flowers and cilantro should be placed first, and face down onto the rice paper.
- Next add the spiraled zucchini and squash ontop of the cilantro and/or edible flowers.
- Using the spiraled veggies as a sort of raft, place about a Tablespoon of kimchi on top of the spiraled veggies.
- Add the tofu then the chopped kale, bok choy, and green onions. Be sure not to overstuff the rolls.
- Next add a slice of avocado. Important: do not place the avocado directly on top of the kimchi, because it will slip around making it hard to roll up the rice paper.
- I also like to sprinkle a little bit of Everything but the Bagel seasoning (from Trader Joe's) on top the avocado before rolling up the rice paper.
- Rolling up the Summer Rolls: fold the top and bottom of the rice paper up, like you are folind a burrito. Then fold one side over, and continue rolling it up until the rice paper is sealed up. (see photo instructions above).
- Repeat until you have your desired amount of summer rolls.
- Dipping sauce: This is so easy! Add all of the dipping sauce ingredients to a blender. Blend and viola, you have one of the most delicious sauces ever.