vegan summer rolls with green curry dipping sauce

Course Appetizer, dinner, Snack

Cuisine Asian

Keyword alfredo sauce, avocado, fresh rolls, green curry, rice paper, summer rolls

Prep Time 30

Cook Time 5

Servings rolls

Calories 149kcal

Author Lauren Toyota

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 summer 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.