Description
These vibrant Vegan Summer Rolls with Harissa Peanut Sauce are a fresh, light, and flavorful dish perfect for warm weather. Featuring glazed tempeh, crunchy vegetables, and soft rice noodles wrapped in delicate rice paper, these rolls are complemented by a spicy and tangy harissa peanut dipping sauce. Ideal as a healthy appetizer or a light main, they are easy to prepare and showcase a wonderful blend of textures and flavors.
Ingredients
Scale
Glazed Tempeh
- 7 oz tempeh
- 2 tablespoons sesame oil
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon pure maple syrup
Vegetable Filling and Wrap
- 1 small carrot
- 1 red bell pepper
- ½ cucumber
- Handful fresh coriander (or edible flowers)
- 3.5 oz thin rice noodles (cooked)
- 8 sheets rice paper
Harissa Peanut Dipping Sauce
- 4 tablespoons harissa chili peanut butter (e.g., NutShed)
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons pure maple syrup
- 1 ½ tablespoons freshly squeezed lime juice
- 2 tablespoons hot water
Instructions
- Prepare Glazed Tempeh: Slice the tempeh into at least 8 long strips. Heat sesame oil in a frying pan over medium-high heat until hot. Add the tempeh strips and cook each side for about 2 minutes until golden brown. Pour in tamari and maple syrup, cooking for another 1-2 minutes on medium heat to glaze evenly. Remove from heat and allow to cool.
- Prepare Vegetables: Peel the carrot and cucumber. Then slice the carrot, red bell pepper, and cucumber into thin, long strips suitable for rolling.
- Soften Rice Paper: Boil water and pour it into a large bowl, letting it cool slightly for a few minutes to prevent tearing the rice paper. Submerge one sheet of rice paper in the water and soak for 5 minutes until soft and pliable. Place the softened rice paper on a clean cutting board.
- Assemble Rolls: Lay some fresh coriander or edible flowers on the lower third of the rice paper to keep them visible. Add a small handful of cooked rice noodles, one strip of glazed tempeh, and several strips of the prepared raw vegetables on top. Fold in the two outer edges of the rice paper, then fold over one half of the rice paper to encase the filling, tucking it under neatly. Roll tightly to complete one summer roll.
- Repeat: Repeat the soaking and filling process with the remaining sheets of rice paper and ingredients until all rolls are assembled.
- Make Dipping Sauce: In a bowl, combine harissa peanut butter, tamari, maple syrup, and freshly squeezed lime juice. Whisk the mixture well. Add hot water and whisk again to emulsify the sauce into a smooth, creamy consistency.
- Serve: Present the summer rolls immediately with the harissa peanut dipping sauce on the side for dipping.
Notes
- For a gluten-free option, ensure tamari or soy sauce is gluten-free.
- Edible flowers can be substituted or omitted based on preference.
- Rice noodles should be cooked al dente and cooled before assembling.
- Rolling rice paper can be tricky; keep the sheets moist but not too soggy to avoid tearing.
- Leftover rolls can be stored wrapped in damp paper towels inside an airtight container in the refrigerator for up to 1 day.
- The harissa peanut sauce can be adjusted in spiciness by varying the amount of harissa chili peanut butter.
