1 Comment / By KNI
When summer temps send you searching for no cook recipes, these vegan summer rolls certainly deliver. They are a great option for a veggie-packed appetizer, snack or light meal. New to working with rice paper? No worries! Read on for some easy tricks that will make this recipe a breeze.
The A, B, C’s of a successful vegan summer roll
The contents of a vegan summer roll are not as important as the method used to put it together. Follow these key points to make these a go-to summer treat.
1. Choosing and storing the rice paper
Rice paper can be found at most grocery stores these days. The ingredients include rice, water and sometimes tapioca. Some people find wrappers made with the addition of a little tapioca to be easier to work and more pliable. Unopened, rice paper will last a long time in your pantry. Once opened, we recommend storing it in a zip-top bag to keep out the moisture.
2. Arranging the prep space
Once the “rolling” process begins, it can go quickly. Having your ingredients set up and ready will ensure everything goes smoothly. Prep all ingredients so they are laid out in front of you and use a cutting board as a workspace to roll up the summer rolls.
3. Soaking the rice paper
We use a 9″ cake pan to hydrate the rice paper because it is the perfect shape. Dip the paper into the shallow plate for only a few seconds. When you remove it will be bendable but not floppy. It will continue to soften on the cutting board as you add ingredients.
4. Don’t overstuff!
Our most common misstep is overfilling the rice wrappers. Avoid the temptation! If you follow this recipe, you will have just the right amount of ingredients for 8 perfect summer rolls.
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Vegan Summer Rolls with Peanut Sauce
Summer rolls are perfect for a vegetable-packed appetizer, snack, or light meal. The peanut dipping sauce can be made ahead of time and to save time, use coleslaw mixes or a large box grater to prep the vegetables (deseed the cucumber first to prevent a wet mess). Although the filling is customizable, try to include a balance of textures and make sure never to skip the fresh herbs!
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
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Course: Appetizer, Main, Snack
Cuisine: Asian, Ethnic
Keyword: Low Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 4 servings
Calories: 325kcal
Author: Clarissa Paimanta, RD
Ingredients
Peanut Sauce:
- 1/4 cup unsalted natural peanut butter
- 2 tablespoons coconut aminos
- 2 tablespoons canned coconut milk or more to thin sauce
- 1 tablespoon rice vinegar or lime juice
- 2 teaspoons coconut oil melted
- 1 clove garlic grated
- 1/2 teaspoon Sriracha hot sauce optional
Summer Rolls:
- 1/2 medium cucumber about 3/4 cup, cut into matchsticks
- 1/4 medium jicama about 1 cup, cut into matchsticks
- 1 cup red cabbage shredded
- 8 small green lettuce leaves torn in half
- 1/4 cup mint cilantro, and/or basil, roughly chopped
- 1/2 avocado cut into 8 thin slices
- 1 teaspoon sesame seeds toasted
- 8 rice papers 8-9 inch round
Instructions
Make peanut sauce: add all ingredients to a bowl and whisk to combine. Adjust seasoning and consistency as desired.
Have all vegetables ready before assembling your rolls.
Prepare a shallow bowl filled with room temperature water and wet a flat work surface (cutting board or plate will work).
Soften rice paper by dipping it in water for 3-5 seconds or according to the package instructions. The rice paper should be slightly softened and bendable, but not floppy. It will continue to soften quickly as you add the fillings.
Place the soaked rice paper on wet work surface. Arrange your sliced avocado in the center, sprinkle on sesame seeds, then top with herbs and a little bit of each vegetable. Be careful not to overstuff rolls for easier wrapping.
Wet hands then wrap summer roll by folding the sides towards the middle, then folding the bottom side up and continuing to roll upwards until it is sealed. Repeat with the remaining rolls.
Serve with peanut sauce and enjoy immediately.
Variations:
Customize Your Rolls: use grated or matchstick carrots, bell peppers, beansprouts, or pre-packaged coleslaw mix.
Lower Potassium: Replace the avocado with marinated and baked tofu or tempeh, or some vermicelli to add more body. Alternatively, use only half of the peanut sauce to lower potassium to 370 mg per serving.
Notes
You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes?We include beans, nuts, and whole grains because only about 40% of phosphorus found inthese plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.
Nutrition
Calories: 325kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 423mg | Potassium: 491mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2585IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 3mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!
KidneyRD Verdict
These vegan summer rolls had me at peanut sauce! Besides being a perfectly portable and fun way to increase your vegetable consumption, they are a vessel for one of my favorite condiments. In the past I have found working with rice paper wrappers a little frustrating. However, following our recipe and tips will lead to hassle-free “wrapping”. When storing the summer rolls in the fridge, I use wax or parchment paper to line the container. It prevents the rolls from sticking to each other and the container.
ALL information you read onKidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.
