I fell in love with the simplicity of fresh rolls since traveling to Bali. They’re on every menu and they all taste amazing! It might just be the tropical heat that makes them taste so good, but I ate my weight in fresh rolls. It was on my agenda to master making them at home and I decided that all-green fresh rolls was the perfect game plan.
I love that these are all green because, let’s face it, most of my best recipes are brown so it’s nice to change things up! Even if you can’t quite get the hang of rolling them on your first go, it all tastes the same. So don’t be a perfectionist about it! Now wait until you get that creamy green curry dipping sauce in your mouth. It’s fantastic!
I’m excerpting this recipe from my second cookbook hot for food all day—it’s a best-seller don’t ya know! If you don’t have the follow-up to Vegan Comfort Classics, I implore you to check it out. There are over 100 easy vegan recipes and ways to level up your leftovers. Think RECIPE?! but in print form! Some of my favorites in addition to these all-green fresh rolls include classic onion dip, fried artichoke sandwiches, and my very popular egg yolk sauce.
all-green fresh rolls with green curry dipping sauce
green curry dipping sauce (makes about ¾ cups)
- ½ C canned coconut cream
- ¼ C tightly packed fresh cilantro
- 2 tbsp green curry paste
- 2 large garlic cloves
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp seasoned rice vinegar
- 1 tsp granulated sugar
- ¼ tsp sea salt
- pinch chili flakes (optional)
- 10 dried rice paper skins/sheets
- 5 large green leaf lettuce leaves (ribs removed, torn in half)
- 2 avocados sliced
- ½ an english cucumber, ribboned with a peeler
- 1 ½ C sugar snap peas
- 1 ½ C packed microgreens or sprouts
- 1 ½ C fresh mint leaves
- 1 ½ C fresh basil leaves
- 1 ½ C fresh cilantro leaves
To make the green curry sauce, in a high-powered blender add coconut cream, cilantro, green curry paste, garlic, lime juice, vinegar, sugar, sea salt, and chili flakes. Blend until very smooth. Transfer to a small saucepan and bring it to a low simmer, cooking for about 2 to 4 minutes, until slightly thicker and reduced.
Once all your vegetables are prepped for the fresh rolls, fill a wide shallow dish that’s slightly larger than the rice paper sheets with tepid water so you can soak the whole sheet. Soak one rice paper sheet at a time, for 10 to 20 seconds. You still want to feel the crosshatch pattern on the surface of the rice sheets. Don’t over soak or it will be too soft and hard to roll.
Assemble the rolls one at a time. Lay the wet rice paper sheet on a work surface. Add a piece of the lettuce and divide the avocado, cucumber, snap peas, microgreens or sprouts, and fresh herbs among the sheets in whatever order you like. Roll one side of the rice paper over the filling, tucking it in as you start rolling again and also folding the sides in. Continue rolling until completely sealed. Place on a plate or cut in half if you prefer.
Serve with the green curry dipping sauce. Leftover dipping sauce will get thick from refrigeration. Add a teaspoon of water at a time to thin out until it’s a smooth dippable consistency.