by Devorah Bowen, The Yummy Vegan
These fresh sprout summer rolls are easy to make, require no cooking and are
delicious and light. Perfect for the hot months of Summer!
(8) 9” Rice Paper rounds
7.5 oz Super Firm Tofu cut into strips
1 package Fullei Fresh Purple Rain Salad
1 Med Carrot julienned
1/2 a medium Cucumber cut into sticks
6 oz Vermicelli /Rice Noodles
bunch Basil Leaves
2 tsp Sesame Oil
2 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
3 tsp Vegan Fish Sauce
11/2 Tbsp Water
1 1/2 tsp Sugar
1 Tbsp Chili Paste (Sambal) or to taste
White Pepper to taste
1 Tbsp Green Onions (green parts only)
• large shallow dish or plate with a lip
• clean cutting board or flat surface to work on
• sharp knife
1.Place the vermicelli noodles in a large bowl and cover with boiling water and let
soak for 5-8 minutes. Drain the noodles well and using scissors cut them a few times
which will make them easier to work with. Set aside.
2.Fill your dish / plate with warm water and start with one rice paper at a time. Soak
the paper while rotating it until the entire sheet is wet. Repeat until you feel a change
in the texture.
3.Lay the soaked rice paper flat on your work surface.
4.Towards the end closest to you, add a small bunch of soaked vermicelli noodles.
Layer on a couple pieces of carrot, tofu, cucumber, sprouts and fresh herbs.
5. Add your feature filling towards the front of the rice paper (away from you). This is
where you will place the purple radish sprouts or any other filling that you’d like to
show through the top of the roll.
6. Pick up the edge of the rice paper closest to you and roll away from you towards
the top. As you roll, gently fold in the sides (like you would a burrito) and roll until the
end is tucked underneath.
7. Make the dipping sauce by combining all of the ingredients and serve with the rolls
at room temperature.