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Vegan Summer Rolls with Harissa Peanut Sauce

Vegan Summer Rolls with Harissa Peanut Sauce You'll Love

Vegan Summer Rolls with Harissa Peanut Sauce, vibrant and refreshing, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Vietnamese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glazed Tempeh
  • 200 g Tempeh Main protein source; substitute with tofu for a different texture.
  • 30 ml Sesame Oil For frying; any neutral oil can be used as a substitute.
  • 15 ml Tamari/Soya Sauce Delivers umami saltiness; opt for coconut aminos for a gluten-free option.
  • 15 ml Pure Maple Syrup Provides sweetness that balances the flavors; substitute with agave syrup.
For the Filling
  • 1 small Carrot Adds a crunchy texture and sweetness; opt for bell pepper for variation.
  • 1 Red Bell Pepper Brightly colored and rich in vitamin C; any sweet pepper variant works.
  • ½ Cucumber Provides a refreshing crunch; any mild cucumber is suitable.
  • handful Fresh Coriander or Edible Flowers Adds a delightful herbal aroma; mint can be used for a different flavor.
  • 100 g Thin Rice Noodles, cooked Offers chewiness and bulk; substitute with rice vermicelli or omit for lower-carb.
  • 8 sheets Rice Paper Acts as the wrapper for all ingredients; no substitute recommended.
For the Dipping Sauce
  • 60 g Harissa Chilli Peanut Butter Contributes smokiness and heat; use regular peanut butter with added spices for variations.
  • 30 ml Tamari/Soya Sauce Provides saltiness; see above for substitution options.
  • 30 ml Pure Maple Syrup Sweetens the sauce; refer to above notes for alternative sweeteners.
  • 22 ml Lime Juice, freshly squeezed Adds acidity and brightness; can be replaced with lemon juice.
  • 30 ml Hot Water Helps emulsify the sauce for a smooth consistency.

Equipment

  • skillet
  • bowl
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Slice the tempeh into long strips and heat sesame oil in a skillet over medium heat. Add tempeh and fry for about 2 minutes per side until golden. Pour in tamari and maple syrup, tossing for 1-2 minutes until well-coated. Set aside to cool.
  2. Wash and peel the carrot, slicing into long strips. Cut cucumber in half lengthwise; remove seeds and slice into strips. Slice red bell pepper into thin strips. Gather fresh coriander or edible flowers.
  3. Fill a large bowl with warm water and dip each rice paper sheet for about 10 seconds until pliable. Transfer to a flat surface to dry.
  4. Start assembling the roll: place basil leaves or edible flowers at the bottom of the soaked rice paper. Layer cooked rice noodles, strips of glazed tempeh, and sliced veggies. Fold sides inward and roll tightly from the bottom.
  5. In a small bowl, whisk together harissa peanut butter, tamari, maple syrup, and lime juice until smooth. Gradually add hot water to reach desired consistency.
  6. Lay assembled rolls on a platter, not touching to prevent sticking. Serve immediately with harissa peanut sauce on the side.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 350mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store rolls in an airtight container lined with parchment for up to 1 day. Wrap individually for freezer storage.

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