vegan and gluten free Savory Sweet Summer Rolls with Raspberry Ginger Sauce - also known as Best of Summer Rolls - fresh basil and juicy nectarines wrapped with a buttery pan fried tempeh, crunchy pistachios, and perfect avocado for layers of summer flavor!
vegan and gluten free 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 recently spent the day with Oregon Fruit Products - you may recognize them from their gorgeous black labels. I began the day climbing into the farm truck for a drive out to one of the local farms that grow their fruit - Oregon Blueberry Farm is about a ten minute drive (the majority of the farms that grow their product are within 45 miles).
We met with Farmer Bob, or Bobby G, and then toured some of the 200+ acres of blueberries. Picking, eating, chasing a harvester down an aisle of blueberries! I learned about the varieties of blueberries - Blue Jay, Duke, Elliot, Draper, Liberty, Blue Crop - did you know there were so many blueberries?
The blueberries picked that morning? We followed those back to the plant and watched them go through processing, same day! Incredible, I had no idea the turnaround is that quick, honestly.
Between watching that happen and tasting canned blueberries on a salad at lunch, I have a completely new view of canned and jarred fruit. If I was anywhere else, I would have assumed those blueberries on the salad were fresh, they looked, felt, and tasted fresh!
I made a quick dipping sauce with Pourable Fruit - a new Oregon Fruit product in the frozen section. These are incredibly tasty and versatile, and I have been having fun using them. This is one of many recipes to come, and next time, the tour continues back at the plant!
My favorite tempeh is still Lightlife Tempeh - it is always "fresh" with minimal dark spots. I know, I know, those are fine, I just don't really care for them.
For these rolls I used the plain version, and it tastes great when pan fried in butter.
This is one in a series of recipes I will be making with Oregon Fruit Products. They generously hosted me for the day, complete with an incredible plant based lunch and baskets of product to play with.
Savory Sweet Summer Rolls with Raspberry Ginger Sauce
these are Best of Summer Rolls - fresh basil and juicy nectarines bring layers of summer flavor!
Ingredients
- 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:
- ¾ cup Raspberry Pourable Fruit
- ½ inch fresh ginger, peeled and grated or minced fine
- juice of 1 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.
- Rice Paper Hydrating Technique: have a large plate/surface ready to fill/roll wrapper (and have fillings prepped and ready!). hold wrapper under water faucet running cool water, getting both sides of wrapper wet. remove from water and while still firm, place on plate and begin to fill – rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.
- 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:
- Combine all ingredients, transfer to dipping bowls.
Notes
dairy, egg, and gluten free, vegan
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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.
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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...