Raw Asian summer rolls or fresh spring rolls are inspired by my travels in Asia. These rolls are a staple in my kitchen for its colors, its flavors and the fact that you add whatever you like in them.
The cherry on the cake is this peanut butter sauce. It is a champ.
I use to eat my Asian summer rolls a lot during the summer, with my favorite vegetables and fruits (mango is a great choice too). I love it so much. For this recipe, everything is raw inside, except the asparagus, for more vitamins.
You can prepare this type of rolls in the morning and keep them in the fridge for later that day. If I make them in advance, I use to wrap the Asian rolls individually in plastic wrap and layer them in a plastic box to prevent sticking.
They are perfect for a light lunch and summer dinner.
How to make beautiful summer rolls?
You need vegetables and rice paper wrap (they look like hard round rice crepes) that you can find in every grocery store. Sometimes, it is called rice pancakes, wrappers, summer rolls, or spring rolls.
Preparation is the key to success. Your first wrap might be a bit awkward but you’ll only need a little practice (it’s very easy).
Take a clean cutting board (wood or plastic) and a large pan (or a large deep plate, or even a pie pan) filled with filtered water. Immerse the rice paper in water for 1 to 2 minutes (or until slightly soft) and place on the board. Fill the middle with vegetables, sesame seeds,… and fold.
There are many ways to make rice paper wrap. This video is absolutely clear and makes it easy.
Prepare a nice work station
The best advice is to make sure that every single ingredient for the filling is prepared and sliced before you start to soak the rice paper and fold it. I usually place the vegetable sticks separately on a big plate or in different bowls.
So be sure to set up properly your work station.
Hot or cold water for the rice papers
I don’t use warm water, only cold or room temperature. This is to avoid the rice paper to be sticky and to break. Then I fold and it’s so much fun.
Veggies only?
I love to eat my Asian summer rolls (or healthy wrap) with a lot of raw veggies. They are thinly sliced and they make this recipe 100% vegan.
But it is up to you and your taste, you can prepare it with some marinated baked tofu, adding some mango for a sweet taste or some brown rice noodles like the traditional recipe.
You can even add some chicken, salmon or raw tuna, your choice !
Top Tip for the best sauce ever !
The peanut butter sauce I share here is totally fantastic. I am sure you will love it too.
It goes so well with the Asian summer rolls. The taste is amazingly good! Chose an organic peanut butter without anything added or make your own.
You might think that this sauce is tricky. But it is NOT. It’s the easiest sauce ever. You’ll need to whisk only 4 ingredients together: peanut butter, soy sauce, lime and water. Some prefer to add 1 tablespoon of maple syrup to the sauce but when the peanut butter is fresh, you surely don’t need it as it is already sweet enough (to my taste).
I use to prepare a LOT more of this delicious sauce and keep it in the fridge for 2 to 3 days.
More inspo
I like to use my peanut butter sauce with my buddha bowl or my asian cucumber salad with more toasted sesame seeds on top for the crunch. Yummy!
Healthy raw Asian summer rolls and…
Refreshing, adaptable, light, raw and crispy !!
If you make it
If you make the raw Asian summer rolls, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAW ASIAN SUMMER ROLLS
INGREDIENTS
SUMMER ROLLS
- 1 carrot, finely sliced lengthwise (approx. 7cm)
- ½ cucumber, finely sliced lenghtwise (same)
- ½ bell pepper, finely sliced (same)
- 4 radishes, finely sliced (round)
- 10 mini asparagus to steam or ½ ripe avocado (cut the avocado into strips)
- 3-4 tbsp toasted sesame seeds
- 4 sweet Thai basil leaves - (optional or use normal basil)
- 2 spring onions (cut into 7 cm tiny sticks)
- 1 cup bean sprouts
- 4 spring rolls rice paper wrapper
- 1 fresh chili, chopped - (optional)
DIPPING SAUCE
- ½ cup organic peanut butter
- 2 tbsp low sodium soy sauce - (or Tamari sauce for gluten free option)
- 1 green lime, freshly squeezed
- 2-4 tbsp water - or more
- 1 tbsp maple syrup - (optional)
INSTRUCTIONS
SUMMER ROLLS
- Wash, peel and slice all the vegetables, except the asparagus. Set aside in separate bowls (1 bowl for each vegetable).
- Steam the asparagus or cut the avocado into 7 cm long strips. If you steam the asparagus for 2 to 3 minutes, rinse them under runny cold water for 1 to 2 minutes. Set aside.
- Place one rice paper in room-temperature water (using a big pan) for 1-2 minutes until it is getting soft. Take the rice paper out and place it on a dry and clean large cutting board.
- Place the vegetables crosswise, one after the other in the middle of the rice paper. Try to staple them a little bit and hold them with one hand.
- With the other hand fold the rice paper sides : first from left up over the vegetables and then the same with the other side. Then fold from down and try to roll over to the top of the rice paper. The rice paper will stick together and you will get a firm roll. See this easy way to do it here.
- Repeat the process for each wrap.
DIPPING SAUCE
- Whisk all the ingredients (except the water) together in a medium bowl or use a food processor. Add water until you reach desired consistency starting with 1 tablespoon at a time (3 is enough for me).
- Taste. Add maple syrup only if desired. Whisk again.
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