fbpx

Veggie Summer Rolls with Shiso Tahini Dipping Sauce

Perfect for those grueling hot days when you want something satisfying but not too heavy.

These are made with Rice Noodles & Veggies but you can easily add grilled Tofu, Tempeh or Vegan Shrimp.

Veggie Summer Rolls with Shiso Tahini Dipping Sauce

I made these with Rice Noodles and Veggies but you can easily add grilled Tofu, Tempeh or even Vegan Shrimp!
4 from 2 votes
Total Time: 40 mins
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Asian-Inspired
Keyword: Plant-Based, Recipe, Rice Paper Rolls, Vegan
Author: Devorah
Servings: 10 rolls

Ingredients

  • 8-10 Rice Paper Wrappers most gorcery stores will have them but you can definitely find them at any asian grocery store
  • 2 Carrots Julienend
  • 1 1/2 cups of Red Cabbage chopped
  • 1 Yellow Bell Pepper sliced
  • 3 Radish sliced
  • 1/2 Cucumber sliced and halved
  • 1 1/2 cups Sprouts any variety I like Fulleii Fresh brand
  • 1/2 package thin Rice Noodles I alos like Mung Bean Noodles for these
  • 2 cups fresh Lettuce Leaves I used Arugula
  • Bunch fresh Mint Leaves
  • Bunch fresh Cilantro
  • Bunch fresh Thai or regular Basil
  • Black & White Sesame Seeds for garnish

Shiso Tahini Dipping Sauce

  • 2 Tbsp Toasted Sesame Oil
  • 2 Tbsp of Tahini
  • 1 heaping Tbsp Miso Paste I use Cold Mountain Miso
  • 1 1/2 Tbsp of Light Tamari or Soy Sauce
  • 1 1/2 Rice Vinegar
  • 1 tsp Vegan honey or other sweetener
  • 1 tsp of Chili Paste or to taste
  • 2 Tbsp of Shiso Pon Sauce you can leave it out if it’s hard to find

Instructions

  • Make the dipping sauce by combining the ingredients and whisking until well combined. Set aside.
  • Soak the Rice Noodles in hot water for 5 -7 minutes, rinse with cold water, drain and set aside.
  • Chop and prepare all the vegetables and set onto a large plate
  • Place the Basil, Cilantro and Mint into small piles.
  • Make the Veggie rolls by taking one Rice wrapper at a time. Dunk the entire wrapper into a large bowl of warmish water. While holding the wrapper agititate it slightly. You are waiting until it turns translucent and becomes soft.
  • Lay out the softened wrapper onto a large cutting board.
  • Start by placing a little bit of lettuce followed by some noodles and then a bit of Veggies and/or Sprouts all towards the bottom or part closest to you. Pick up the edge and begin to roll over like you would a burrito. Tuck the sides of the wrapper in as you roll to the very top. Make sure to roll it onto itself and the wrapper will naturally stick.
  • Repeat the process until you’ve used up the wrappers and veggies. Feel free to mix up the combination of veggies. Top with Sesame seeds.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Devorah’s Instagram and website for more tasty recipes!

SHARE THIS RECIPE!

Share on pinterest
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on whatsapp

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




SUBSCRIBE TO THE NEWSLETTER!

Receive the latest vegan recipes straight into your inbox! You can sign out at any time.

Easy Vegan Dal

Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

Don't miss out on new recipes!

 You can sign out at any time.

new Recipes

15% off our new recipe ebook! 🌱

Enjoying the recipes? Get inspired even more with our new 75 recipe eBook! Use the code NEW15 at checkout.

sign up for the latest vegan recipes!

We’ll send the latest vegan recipes straight to your inbox! You can sign out at any time.