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GF Singapore Summer Rolls

by Doug McNish

GF Singapore Summer Rolls


Singapore Summer Rolls

These simple fresh rolls are perfect for summertime entertaining!

recipe courtesy of Vegan Everyday by Doug McNish


4 cups      hot water   1 L

8     10-inch (25 cm) rice-paper wrappers (see Tips)   8

4 cups      shredded carrots  1 L

2 cups      finely sliced red bell peppers      500 mL

2 cups      finely sliced cucumbers (see Tips) 500 mL

1     bunch fresh mint leaves

1.    Place hot water in a heatproof bowl. Working with one wrapper at a time, submerge wrapper in hot water until pliable, about 30 seconds. Remove and pat dry. Lay wrapper flat on a clean work surface.

2.    In the middle of wrapper, place 1⁄2 cup (125 mL) carrot, 1⁄4 cup (60 mL) red pepper, 1⁄4 cup (60 mL) cucumber and 5 or 6 mint leaves.

3.    Carefully fold bottom edge of wrapper over filling. Fold in sides and continue rolling up from the bottom, gently packing roll as you go. Press down firmly to ensure that roll holds together. Repeat with remaining wrappers and fillings. Serve immediately or cover with a damp paper towel, transfer to an airtight container and refrigerate for up to 3 days.