These savory sweet summer rolls with raspberry ginger sauce combine the best of summer for fresh layers of flavor.
recipe originally published August 5, 2010
Fresh fruit summer rolls
You know I am all about bright and vibrant, yes?
That is what we have going on here, rolled up color and flavor, all summer long. Fresh basil from our garden, juicy nectarines and perfect avocado. Green and purple salty crunch from chopped pistachios, and a few thin slices of buttery pan fried tempeh.
So simple, so complex, so so very good.
I cannot get over the flavors in these rolls.
This is something I will be eating often this summer - I have already had them several times, and when I ran out of rice paper? I used these ingredients to make a salad.
Perfection.
I made a quick dipping sauce using fresh ginger and raspberries.
For the protein component in these summer rolls, I used a plain tempeh. This is super tasty when pan fried in butter.
Did you make these fresh fruit summer rolls?
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Summer Rolls with Raspberry Ginger Sauce
these are Best of Summer Rolls - fresh basil and juicy nectarines bring layers of summer flavor!
Ingredients
Summer Rolls
- 8 ounces tempeh, sliced thin
- 1 tablespoon vegan butter
- small bunch fresh basil (16 leaves)
- 3 fresh nectarines, pitted and sliced
- 1 avocado, peeled, pitted and sliced
- ⅓ cup shelled pistachios, chopped
- 8 rice paper rounds
Raspberry Sauce:
- 1 pint fresh raspberries
- ½ inch fresh ginger, peeled and grated or minced fine
- juice and zest of 1 fresh lemon
Instructions
- In a skillet over medium heat, melt butter.
- Add sliced tempeh to melted butter, pan fry a couple minutes on each side. Remove from heat, allow to cool.
- Assembling Rolls: Place 2 fresh basil leaves in middle of rice paper. Top with 2-3 slices nectarine, then 1-2 slices avocado. Add 2-3 slices tempeh, sprinkle with chopped pistachios. Add one more slice avocado and nectarine. Roll tightly like a burrito – fold short sides over, turn and fold one long side over and roll / tuck / roll / tuck until completely enclosed.
Raspberry Sauce:
- In a saucepan over medium heat, combine raspberries, ginger and lemon juice / zest, stirring often.
- Reduce heat to medium low, and continue simmering. Most raspberries will have broken down and the mixture will reduce to a sauce.
- Use a fork or potato masher to further macerate the berries as needed.
- Remove from heat and cool completely.
- Transfer to dipping bowls and serve with summer rolls.
Notes
dairy, egg, and gluten free, vegan recipe
Rice Paper Hydrating Technique:
- Assemble all roll fillings.
- Have a surface ready to fill and roll.
- Hold rice paper under water faucet running cool water, getting both sides wet.
- Remove from water and while still firm, place on plate and begin to fill – rice paper will soften as it sits.
- Arrange fillings on one side, leaving room at edges.
- Carefully fold edges in, then roll.
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Nutrition Information:
Yield:
4Serving Size:
2 rollsAmount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 35mgCarbohydrates: 17gFiber: 6gSugar: 11gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Cat @ Breakfast to Bed says
Mother hell! somehow I missed this post! do you know what's awaiting me RIGHT MEOW in my cabinet?!?! SUMMER ROLL WRAPS AND A FUCKTON OF FRUITS AND VEG.
I only have Thai basil, but let's be honest, that stuff is delish.
Kristina Sloggett says
all basil is good, we love the Thai! I hope you make these, they are truly epic.
Kiano says
Love the creative use of the rice paper. Would be great for a summer picnic. Nice & portable.
Kristina Sloggett says
exactly, Kiano! good stuff.
Hannah says
The addition of pistachios is blowing my mind. These look like the perfect food for when it's 100 degrees outside!
Kristina Sloggett says
*sigh* which it IS here in Portland, all weekend. 102 today - where AM I? and yes, the pistachios...
Christie says
Rice paper is an awesome ingredient to use. I don't use it enough. Your rolls are gorgeous and full of color. Would love to bite into one.
Kristina Sloggett says
I know, I go in phases where I make ALL THE ROLLS, and then don't use the rice paper for a while. it is brilliant stuff, we love it.
Marye says
I love all the color, these look amazing!
Kristen @ A Mind Full Mom says
I love summer rolls--perfect way to use up beautiful summer produce! And that sauce--oh wow!
Lucie says
This is so creative! I love the sweet twist on summer rolls and the raspberry sauce sounds incredible! Can't wai to try this 🙂
Kristina Sloggett says
enjoy, Lucie!
Alisa @ Go Dairy Free says
What a delicious summer flavor combination Kristina! I find tempeh a little bitter - the sweetness must go nicely.
allie @ Through Her Looking Glass says
How delicious are these!!! Gorgeous too. You have definitely inspired me. Hope I can make them as pretty as yours...
Kristina Sloggett says
you CAN, Allie, I know it! enjoy!
Laura @ Sprint 2 the Table says
I need to try summer rolls again. I did it a while back when you posted something about it...mine weren't that pretty. LOL! I need to work on patience...
Kristina Sloggett says
ha! I know that patience thing. or, I don't, really...