My brother-in-law got married a few weeks ago and at their Korean reception, they served these amazing vegetable summer rolls cut into rounds like kimbap served with a simple Sriracha based sauce . They are so fresh, crunchy, healthy and delicious that I had to recreate them when I got home. Once you have all of the ingredients prepped, they are so easy to roll and set aside for lunch or dinner. Let’s get started!
To make approximately 12 rolls, you will need:
- 1 red bell pepper
- 1/2 of a cucumber
- 1 ripe avocado
- 1 Fuji apple
- 2 carrots
- 1 head of green leaf lettuce
- 1 package of imitation crab meat (to make it gluten-free and vegetarian, you can use firm tofu instead. cut into strips and fry w/a little bit of salt and soy sauce)
- rice paper
- other filling suggestions: shrimp, thin sliced-beef, cilantro, basil leaves, mint, mung bean sprouts, sesame leaf/korean kenniP
For the dipping sauce:
- Sriracha sauce
For the sauce, start with 1/4 cup of Sriracha sauce with 2 tablespoons of mayo and add 2-3 tablespoons of water to thin it out.
Adjust to taste. I love spicy food so I like to add lots of Sriracha sauce with just a tiny bit of mayo.
Prep your fillings.
Cut carrots into thick strips and steam until soft.
Wash and dry your lettuce, slice the apples, avocado, red bell pepper and cucumber (remove seeds).
Set up your rolling station.
To soften the rice paper, fill a skillet with some water, bring to a boil and keep it covered.
Wait for the water to cool down just a bit. Working with 1 wrapper at a time, completely submerge the rice paper until it is soft and pliable, about 5 seconds. I like it drop it in, spin it twice, and take it out.
I definitely recommend placing the rice wrapper on a clean kitchen towel placed on your cutting board to roll.
I put mine straight onto the cutting board and it started to stick towards the end of the roll.
Start with a piece of lettuce.
Place fillings inside and wrap the lettuce around.
Start rolling from the side closest to you, tuck in the sides, and then roll the rest of the way. You want to roll it as tight as possible without tearing the rice paper.
If your lettuce leaves aren’t large enough to wrap everything, use two pieces – one on top and one on the bottom.
Cut into small rounds like kimbap or cut into two pieces.
Serve and enjoy!
So fresh, crunchy, creamy, sweet, and filling! All in one bite!
I could seriously eat these every day!
These rolls taste best made right before serving because the rice paper can start to get hard but if you want to make it beforehand, try wrapping each roll in a damp paper towel and then tightly in plastic wrap to help it to stay moist and fresh for a couple of hours.