Vegetable Summer Rolls Recipe

Name: Vegetable Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice vinegar unseasoned; 3 tablespoons sugar; 4 medium carrots peeled, cut into 4-inch sections; 4 cucumbers medium, cut into 4-inch sections; 1/2 cup thin rice stick noodles cooked, about one-third of 8.8 oz. pkg.; 1 tablespoon toasted sesame oil; 12 rice paper wrappers round, 9-inch; 2 mangos medium firm-ripe, cut into thin matchsticks; 1 red bell pepper medium, seeded, thinly sliced; 12 cilantro sprigs; 3 avocados medium ripe, pitted; 1/2 serrano pepper medium, seeded; 2 tablespoons chopped fresh cilantro; 3 cloves garlic; 1 cup fresh lime juice; 1/2 cup water

Servings: persons

1 cup rice vinegar unseasoned
3 tablespoons sugar
4 medium carrots peeled, cut into 4-inch sections
4 cucumbers medium, cut into 4-inch sections
1/2 cup thin rice stick noodles cooked, about one-third of 8.8 oz. pkg.
1 tablespoon toasted sesame oil
12 rice paper wrappers round, 9-inch
2 mangos medium firm-ripe, cut into thin matchsticks
1 red bell pepper medium, seeded, thinly sliced
12 cilantro sprigs
3 avocados medium ripe, pitted
1/2 serrano pepper medium, seeded
2 tablespoons chopped fresh cilantro
3 cloves garlic
1 cup fresh lime juice
1/2 cup water

1
Combine vinegar and sugar in medium microwaveable bowl. Cook 1 minute on HIGH or until sugar is dissolved, stirring halfway. Let cool slightly.
2
Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one carrot on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of carrot. Place large bowl under blade to catch spiralized vegetables. Turn stand mixer to speed 4 and process until blade reaches end of carrot. Repeat with remaining carrot and cucumber pieces. Add vinegar mixture to vegetables; toss to combine. Let stand 5 minutes. Drain well and blot vegetables dry with paper towels.
3
Toss rice noodles with sesame oil.
4
Fill a pie plate with warm water. For each roll, quickly dip one rice paper wrapper into water until softened; lay flat on cutting board. Arrange a small tight pile of spiralized vegetables, rice noodles, mango's and red peppers 1 inch from the bottom of the wrapper. Top with one cilantro sprig. Fold bottom of wrapper over filling, fold sides in, and roll up like a burrito into a tight cylinder. Repeat with remaining wrappers and fillings.
5
Combine ingredients in KitchenAid(R) Food Processor; process until smooth. Serve with Summer Rolls.

1461

kcal

Calories

Fat

312

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup rice vinegar unseasoned, 3 tablespoons sugar, 4 medium carrots peeled, cut into 4-inch sections, 4 cucumbers medium, cut into 4-inch sections, and more.

Yes, Vegetable Summer Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions