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“Pinkt Mint” Summer Rolls

Pink Mint Summer Rolls

Summer rolls are a popular thing in the vegan community. They are stuffed with fresh veggies and leave lots of room for creativity, although they are not particularly easy to make. Handling the rice paper is a bit tricky if you are dealing with it for the first time, but the colorful fillings will make up for it 😉

Pink Mint Summer Rolls
Pink Mint Summer Rolls

Ingredients:

For the Spicy Peanut Dip:

  • 90g peanut butter (1/3 cup)
  • 2 cloves garlic (I used one that was pickled in chili oil)
  • 1cm piece of ginger
  • 1 mini dried chili (spicy)
  • 2 tbsp. maple syrup
  • 2 tbsp. lime juice
  • 80ml water (add to taste)

For the rolls (about 6):

  • 1 package vermicelli (glass noodles)
  • rice wrapping paper
  • 1/3 cucumber
  • 1 carrot
  • 1 avocado
  • bamboo sprouts
  • parsley
  • purple cress (if you can find it- makes the rolls look cooler and adds spice)
  • (if you like, also kale)

For “Pink Mint” rolls, add:

  • some beetroot juice + a few slices of pickled beet
  • mint leaves
    (if that is too crazy for you, just use the vegetables listed above, but I would recommend you to try something new!)

Instructions:

Spicy Peanut Dip:

  1. Chop the garlic & ginger, if you like sauté it in sesame oil to bring out more flavor
  2. Mix all ingredients in a blender, adding water at the end until you are happy with the texture
    + as a second sauce I use the Sweet Chili Sauce you can buy at the grocery store

Summer Rolls “Pink Mint”:

  1. Prepare the vermicelli (soak them in boiling water for a few minutes)
  2. Cut the vegetables into sticks
  3. Soak the first rice wrapping paper in hot water, then spread it out on a clean surface
  4. Place a handful of vermicelli in the middle, then color them with the beetroot juice, so they turn pink. Add the other vegetables and herbs to form a pile
  5. Now fold the rice paper to close the roll, and it is important to roll them tight! (But be careful not to rip the paper) I first folded the lower half upwards, then the sides inwards and lastly the upper part downwards (if that makes any sense). In the end it doesn’t matter, as long as the rolls are tightly closed.
  6. Cut the rolls in half for easier handling. Enjoy!

Pink Mint Summer Rolls IngredientsPink Mint Summer Rolls in the MakingPink Mint Summer Rolls in the Making

My conclusion: I am not a fan of food that is hard to eat. I just don’t like having to focus more on how I eat something than what I am eating. And the rice paper still grosses me out just a little too much. So I probably won’t be eating summer rolls again for a little while…But maybe you like them better? If you tried my recipe, what did you think?

 

“Pinkt Mint” Summer Rolls
Yields 6
These vegan summer rolls are a colorful interpretation of the classic vietnamese dish. Get creative!
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Ingredients
  1. 1 package vermicelli (glass noodles)
  2. rice wrapping paper
  3. 1/3 cucumber
  4. 1 carrot
  5. 1 avocado
  6. bamboo sprouts
  7. parsley
  8. purple cress (if you can find it- makes the rolls look cooler and adds spice)
  9. (if you like, also kale)
For “Pink Mint” rolls, add
  1. some beetroot juice + a few slices of pickled beet
  2. mint leaves
Instructions
  1. Cut the vegetables into sticks
  2. Prepare the vermicelli (soak them in boiling water for a few minutes)
  3. Soak the first rice wrapping paper in hot water, then spread it out on a clean surface
  4. Place a handful of vermicelli in the middle, then color them with the beetroot juice, so they turn pink. Add the other vegetables and herbs to form a pile
  5. Now fold the rice paper to close the roll, and it is important to roll them tight! (But be careful not to rip the paper) I first folded the lower half upwards, then the sides inwards and lastly the upper part downwards (if that makes any sense). In the end it doesn’t matter, as long as the rolls are tightly closed.
  6. Cut the rolls in half for easier handling. Enjoy!
Our Vegan Revolution http://www.ourveganrevolution.com/
Spicy Peanut Dip
This spicy peanut dip goes well with summer rolls, and basically everything else you dip in sauce! 🙂
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Ingredients
  1. 90g peanut butter (1/3 cup)
  2. 2 cloves garlic (I used one that was pickled in chili oil)
  3. 1cm piece of ginger
  4. 1 mini dried chili (spicy)
  5. 2 tbsp. maple syrup
  6. 2 tbsp. lime juice
  7. 80ml water (add to taste)
Instructions
  1. Chop the garlic & ginger, if you like sauté it in sesame oil to bring out more flavor
  2. Mix all ingredients in a blender, adding water at the end until you are happy with the texture
Our Vegan Revolution http://www.ourveganrevolution.com/

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German recipe:

Zutaten:

Für die Erdnusssoße:

  • 90g Erdnussbutter
  • 2 Knoblauchzehen (ich habe einen benutzt, der in Chiliöl eingelegt war)
  • 1 cm Stück Ingwer
  • 1 Mini Chilischote (scharf)
  • 2 EL Ahornsirup
  • 2 EL Limettensaft
  • 80ml Wasser (nach Belieben)

Für die Sommerrollen (ca. 6):

  • 1 Packung Glasnudeln
  • Reispapier
  • 1/3 Gurke
  • 1 Karotte
  • 1 Avocado
  • Bambussprossen
  • Petersilie
  • lila Rettich Kresse

Für “Pink Mint” Rollen, hinzufügen:

  • etwas eingelegte rote Beete & Saft
  • Minze

Zubereitung:

Erdnussoße:

  1. Knoblauch & Ingwer hacken, eventuell kurz in Sesamöl anbraten
  2. Alle Zutaten in einem Mixer pürieren, das Wasser am Ende nach Belieben hinzugeben, bis die gewünschte Textur erreicht ist
    + als zweite Soße nehme ich süße Chilisoße aus dem Supermarkt

Sommerrollen “Pink Mint”:

  1. Die Glasnudeln vorbereiten (ein paar Minuten in kochendem Wasser einweichen)
  2. Das Gemüse stifteln/ schneiden
  3. Das erste Reispapier einige Sekunden in heißem Wasser einweichen und dann auf einer sauberen Fläche ausbreiten
  4. Darauf in der Mitte eine Handvoll Glasnudeln platzieren und mit Saft der roten Beete färben. Vom Gemüse und den Kräutern etwas auf die Glasnudeln legen
  5. Jetzt das Reispapier falten, um die Rolle zu schließen- dabei ist es wichtig, dass ihr sie so fest wie möglich rollt, ohne dabei das Papier zu zerreißen. Ich habe zuerst die untere Hälfte nach oben gefaltet, dann die Seiten nach innen und dann die obere Hälfte nach unten.
  6. Die Rolle halbieren, damit sie leichter zu essen ist. Guten Appetit!

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