Rainbow “Banh Mi Chay” Summer Rolls

Posted by on Sep 8, 2013 in Recipes | 0 comments

Okay, so I know Banh Mi technically refers to the baguette-like bread that Vietnamese sandwiches are served on.  But I love the combination of sweet and savory flavors and the great textures on Banh Mi sandwiches, which is really what I was really craving when I created these summer rolls, and so I appropriated the name.  Chay means vegetarian in Vietnamese (and is used in a number of other southeast Asian countries as well!)

I had bought some chayote squash that I needed to use, which I thought would provide a nice crunch, along with some carrots, red cabbage and yellow peppers.

sr veggies

Fresh colorful veggies!

 And I had some Yamamotoyama Soy Wrappers in the cupboard just waiting for the right occasion.  The colorful soy wrappers seemed perfect for these delightful rainbow summer rolls! You could also use rice wrappers. 

bmsr open

Ready to roll!

 I used Beyond Meat Chicken-Free Strips in these rolls because I had some on hand, but tofu would be just as delicious. The nice thing about this recipe is that you could really just sub in any ingredients you like! Keep the hoisin sauce and mayonnaise or cashew cream though – that is what really makes these rolls sing!

Rainbow "Banh Mi Chay" Summer Rolls
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 package soy wrappers
  2. 10 pieces of Beyond Meat Chicken-Free Strips, Grilled (or tofu)
  3. ½ chayote squash, julienned (or other summer squash, like zucchini)
  4. 1 medium carrot, julienned
  5. ½ cup of sliced red cabbage
  6. ½ cup of sweet peppers, julienned
  7. Hoisin Sauce
  8. Vegan mayonnaise or cashew cream
Instructions
  1. Using a julienne peeler, mandolin, or knife cut your squash, carrot, and peppers into thin strips about 4 inches long.
  2. Put a frying pan on medium heat, with a drop of grapeseed, olive or other oil.
  3. Brush a thin coating of hoisin sauce on the chicken-free strips and place in hot pan. Cook for about one minute, and then flip and cook on the other side for another minute more.
  4. Take a soy wrapper and place a small amount of each of your veggies on one end.
  5. Spread about a ¼ tsp of mayonnaise or cashew cream on top of the veggies.
  6. Place a chicken-free strip on top of the veggies.
  7. Dampen the other end of the soy wrapper.
  8. Hold onto the veggies and roll up the soy wrapper tightly, being careful not to tear the wrapper.
  9. Repeat until all of the wrappers and filling have been used!
  10. Enjoy the rolls with a sweet chili dipping sauce or other sauce of your choice.
Vegan Sweet and Simple http://vegansweetandsimple.com/
bmsr rolled side

Mmmmm….

I used sweet chili sauce to dip the rolls in, and it was the perfect complement. So delicious! And incredibly healthy. 

So pretty!

So pretty!

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