... Summer Rolls With Tahini Sauce | Dance of Stoves

Summer Rolls With Tahini Sauce

Summer rolls - danceofstoves.com
Summer rolls or Vietnamese rolls are very similar to spring rolls, but in this case, they are made with rice paper and are not cooked, so they are lighter and healthier.

They have been a real discovery for us, we love Asian food, and this version of rolls is straightforward, crunchy, and delicious. We already share with you our recipe for spring rolls with sweet and sour sauce, but these summer rolls have us in love.

Summer rolls with tahini sauce - danceofstoves.com #vegan
We eat a lot of vegetables every day, and we are trying to increase the amount of raw that we eat because when cooking fruit and vegetables, many nutrients are lost. They are generally quick and straightforward recipes, which are the ones we like.

Also Read: Bruschetta With Vegan Pesto

Summer rolls
To make the summer rolls, you have to soak the rice paper in water, put the filling and close them, as you can see in the photo below. 

You have to soak the paper in water long enough so that it does not break when you fold it; however, if you wet it and wait a bit, it becomes softer. At first, they may resist you, but with practice, they will come out perfect.

How to roll summer rolls - danceofstoves.com
To make the filling, you can use your favourite ingredients; in this case, we have used carrot, red cabbage, avocado and garlic sprouts, all of them raw. 

Also Read: How To Make Hummus - Step By Step

Lately, we are trying to incorporate sprouts into our diet because they are full of properties, they are easy to digest, and they are full of life, and we can easily prepare them at home. If you don't know how to do it, don't worry, we will share the recipe with you in the future.

Summer roll ingredients: red cabbage, carrot, garlic sprouts and avocado
We couldn't have our rolls without a sauce to dip them in. We have used this sauce from the Keepin 'it Kind blog, which we have slightly modified to our liking. 

It is delicious and gives a very exotic and unique touch to the rolls. It is made with tahini and coconut milk, among other ingredients, although you can also accompany your rolls with sweet and sour sauce or soy sauce or tamari.

Also Read: How To Make Chocolate Cups

Summer rolls with tahini sauce - danceofstoves.com
If you don't like raw rolls, you can also steam them or even fry them. For the filling, you can also use cooked vegetables, rice or even legumes. 

We prefer to eat them raw and make spring rolls when we feel like having them cooked because we like them better the way they are.

We prefer to use tamari instead of soy sauce in our recipes because it is gluten-free, so it is suitable for coeliacs. 

Also Read: 10 Easy Recipes for Summer

If you do not like spicy sauces, you can eliminate the tabasco or add less quantity, and if you do not have tabasco at home, you can substitute it with well-chopped chilli.

How to make summer rolls - danceofstoves.com
Removing the sauce is a very light recipe, ideal if you are on a diet. The sauce is healthy, but it is caloric, although you can always substitute it for soy sauce or tamari.

As you can see, we do not have to give up oriental cuisine when we are on a diet. It is one of our favourite cuisines, it is very healthy and light, we are always trying new recipes like these summer rolls (or Vietnamese rolls). 

We have to admit that never disappoints us; all the recipes are delicious.

Summer rolls with tahini sauce - danceofstoves.com
Summer rolls

Summer rolls with tahini sauce - danceofstoves.com
Summer rolls (or Vietnamese rolls) are very similar to spring rolls, but they’re made with rice paper and aren’t cooked.

  • Author: Dance of Stoves
  • Preparation: 20 minutes
  • Cook: 15 minutes
  • Total: 35 minutes
  • Servings: 6 units (1x), 12 units (2x), 18 units (3x)
  • Category: Appetizers
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • Six rice paper wafers
  • One carrot
  • 60 grams of red cabbage
  • Two avocados
  • 40 grams of garlic sprouts
  • 1/2 cup of tahini (125 grams)
  • 1/4 cup of coconut milk (60 grams)
  • One tablespoon tamari (or soy sauce)
  • Two tablespoons lemon juice
  • 1 1/2 tablespoon agave syrup
  • One teaspoon of tabasco
  • One teaspoon garlic powder
  • One teaspoon ground ginger

Ingredients SCALE (2x)

  • 12 rice paper wafers
  • Two carrot
  • 120 grams of red cabbage
  • Four avocados
  • 80 grams of garlic sprouts
  • 1 cup of tahini (250 grams)
  • 1/2 cup of coconut milk (120 grams)
  • Two tablespoon tamari (or soy sauce)
  • Four tablespoons lemon juice
  • Two tablespoons and 1/2 agave syrup
  • Two teaspoons of tabasco
  • Two teaspoon garlic powder
  • Two teaspoon ground ginger

Ingredients SCALE (3x)

  • 18 rice paper wafers
  • Three carrot
  • 180 grams of red cabbage
  • Six avocados
  • 120 grams of garlic sprouts
  • 1 1/2 cup tahini (375 grams)
  • 3/4 cup of coconut milk (180 grams)
  • Three tablespoon tamari (or soy sauce)
  • Six tablespoons lemon juice
  • 3 1/2 tablespoons agave syrup
  • Three teaspoons of tabasco
  • Three teaspoon garlic powder
  • Three teaspoon ground ginger


  1. We put weather water (we use filtered water) in a plate, bowl or container large enough to fit the rice paper. It is unnecessary to put a lot of water, with one or two fingers enough.
  2. We wet the wafers in water, put them on a cloth and place the filling. We put the carrot first, then the red cabbage, the avocados (all cut into strips) and finally the sprouts. We close the roll, as you can see in the fourth photo.
  3. You have to mix all the ingredients (tahini, coconut milk, tamari, lemon juice, agave syrup, Tabasco, garlic powder and ginger powder) to make the sauce. We test and rectify to our liking.

Post a Comment