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    You are in: Home / Chinese / Vegetarian Summer Roll Recipe
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    Vegetarian Summer Roll

    Average Rating:

     2 Total Reviews

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    • on December 13, 2003

      This is a crisp, light delicious little roll. I cut down on the oil a little, added a little soy sauce and decided to use cilantro instead of basil since I made a peanut sauce to go with it. I also marinated the tempeh with soy, ginger and spring onion and cooked it first. I just ate a couple and I am totally satisfied.

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    • on July 22, 2005

      No cooking required! All you need is a big bowl of hot water to rehydrate the wrappers. I wasn't sure about the Dijon mustard, but it added some spice and piquancy without using fish sauce. I did add a lettuce leaf to each roll. I found that, while I'm sure the prepared rolls won't keep more than a few hours, the filling mixture kept fine in the refrigerator overnight, making it easy to assemble rolls as needed for no-cook, healthy meals on some very hot days.

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    Nutritional Facts for Vegetarian Summer Roll

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 118.3
     
    Calories from Fat 84
    71%
    Total Fat 9.3 g
    14%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 39.1 mg
    1%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.5 g
    22%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    smoked tofu

    rice paper sheets

    Detailed Nutrition Values About Nutrition Info
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