Vegan Rainbow Veggie Summer Rolls with Lemongrass Sauce

Quick and easy rainbow veggie summer rolls with a rice paper wrapping, served with a delicious lemongrass dipping sauce. Make them ahead and enjoy them throughout the week!

Print Recipe

Prep Time 20

Cook Time 10

Course Appetizer, Snack

Cuisine Asian, Vegan

Servings

Ingredients

Lemongrass Dipping Sauce

1/4 cup lemongrass minced (approx. 2 stalks) + ends, sliced in half for flavor
1 1/2 tbsp scallions chopped
5 tbsp rice vinegar
1/3 cup coconut aminos *can sub. Tamari or Soy Sauce
1 tbsp peanut butter smooth, unsalted **Optional

Rainbow Veggie Summer Rolls

12 rice paper spring roll wrappers
1 handful cilantro leaves
1 red bell pepper thinly sliced
2 peeled carrots sliced 1/4" thick
1 yellow bell pepper thinly sliced
2 scallions thinly sliced
2 avocados thinly sliced
1 zucchini sliced 1/4" thick
2 cups red cabbage thinly sliced

Instructions

Lemongrass Sauce

Rinse the lemongrass well and peel away the tough outermost 2 layers.
Chop off the bottom inch and a few inches from the top (the thin bendy part), then cut in half and set aside.
Take the middle part of the stalk, slice it in half vertically and lay it flat on a work surface. Thinly slice it into half moons shapes, making your way down the stalk. Run your knife through it again to mince it up into smaller pieces.
Add the lemongrass and the rest of the ingredients to a medium size sauce pan. Bring to a simmer over medium-low and let it reduce as you prepare the rolls (about 10-20 minutes). Make sure to keep an eye on the sauce to make sure it doesn't reduce *too* much - you want about 1/3 cup of sauce when it's done infusing flavor and reducing.
Before serving, pour sauce through a fine mesh sieve to remove the chunks of scallion and lemongrass.

Rainbow Veggie Summer Rolls

Follow the instructions on your spring roll wrappers. Listing mine out here for your convenience.
Pour lukewarm water into a large bowl. Dip a summer roll wrapper into water for about 15 seconds. *If the entire wrapper doesn't fit into one bowl, dip one edge in and rotate until the entire wrapper is wet.
Once the wrapper can bend without breaking, remove it and place it on a clean work surface. You don't want the wrappers to become too soft as they may break. Make sure they still have some structure when you transfer them to a work surface.
Place about 4-5 cilantro leaves onto the center of the wrapper.
Starting with the side closest to you, add 2-3 slices of each vegetable in the order of: red bell pepper, carrot, yellow bell pepper, scallion (to taste, can be spicy), avocado, zucchini, cabbage. If you don't care about the order of things, you can also layer ingredients on top of each other.
Take the side of the wrapper closest to you and begin gently rolling the filling. Roll it about halfway towards the center, then fold the left and right sides of the wrapper towards the center (kind of like a burrito). Continue to roll it all the way up until all the filling is tucked into the wrapper.
You can plate it like this, or wait a minute or so and then slice the roll in half. *If making ahead, do not cut in half.
Return to the sauce, remove it from the heat. Over a bowl, strain out solids with a fine mesh strainer. Pour sauce into a bowl and serve with the summer rolls.

Notes

This recipe is naturally vegan and gluten free (depending on the brand of spring roll wrap you use- check for certified Gluten-Free to be sure).

For the sauce, I used coconut aminos because they are a little sweeter and gluten-free, but you can substitute for tamari or soy sauce if you prefer.

Keyword east asian, lemongrass, meal prep, spring roll, summer roll, vegan, vegetable, vegetarian, vietnamese

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