Summer may be officially over, but Vietnamese Summer Rolls are a delicious way to celebrate Meatless Monday all year long. These vegetable filled rolls are fun for the kids to assemble, and pack a nutritional punch. We put out all the fixings and let the kids make their own rolls for dinner, and a few extra for tomorrow’s lunch box.
Feel free to adjust the ingredients seasonally to include what’s in currently available near you. Try winter vegetables such as butternut squash, carrots and blanched broccoli Raabe or spring vegetables such as asparagus and assorted greens.
Kid-Friendly Vietnamese Summer Rolls
- 4 oz vermicelli rice noodles (1/2 of an 8oz package)
- 2 cups julienne shittake mushroom
- 1 tsp sesame oil
- 2 Persian Cucumbers, julienne
- 3 scallions, julienne
- 1 carrot, julienne
- 12 green beans, blanched
- 1 avocado, sliced
- 1/2 cup cilantro leaves
- 1/2 cup basil leaves, thinly sliced
- 8, 8″ spring roll wrappers
- hot water
- Ginger-Soy Dipping Sauce (for serving – recipe below)
- Bring a large pot of water to boil and cook rice noodles according to package directions. Rinse under cool water, drain and set aside.
- Heat small skillet over medium-low heat. Add sesame oil and Shittake mushrooms and saute until tender (3-5 minutes)
- Lay all vegetables and herbs out “bar” style.
- Fill a 10″ skillet 1/2 way with hot tap water.
- Set one spring roll wrapper in hot water. Soak until tender and pliable (approximately 20 seconds)
- Lay wrapper on plate or cutting board.
- Place all desired ingredients into the center of the wrapper (rice noodles, veggies, etc.)
- Sprinkle with cilantro and basil.
- Fold bottom of wrapper over ingredients. Roll slightly then fold in sides. Continue rolling wrapper until sealed. (Click here for detailed photos of rolling technique)
- Cut summer rolls in half and serve with Ginger-Soy Dipping Sauce.
Until next time….
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