Vegan BBQ Chicken Summer Asian Rolls

Summer time is the perfect time for light, dishes using fresh produce and seasonal ingredients. This vegan bbq chicken is the perfect dish to use up odds and ends in your refrigerator and pantry yet fancy enough to impress your friends at any bbq or party.

I always have asian rice paper wraps laying around in the house. They are easy to find in the Asian section of your regular grocery market. If you go to an Asian Grocer, you can find them in different sizes. The smaller size is good for appetizer sized rolls. Here, I have vermicelli soaked in hot water for 10 minutes, vegan bbq chicken tempeh from a previous recipe and fresh veggies and herbs washed and sliced. This recipe requires no cooking and is ready from start to finish in less than 20 minutes.

Soak each piece of rice paper in hot water for 10 seconds to soften them up. They will continue to soften up as you work with them so make sure they're a little stiff when you start rolling.

Start with a layer of vermicelli noodles and arrange the veggies in any order

Start by rolling up the bottom and then the two sides. Then tightly roll. The roll should stay together in a nice compact package.

Serve with your favorite dipping sauce. Any bbq or Asian sweet chili sauce will go perfectly with this recipe.

VEGAN BBQ CHICKEN SUMMER ASIAN ROLLS:

Prep time: 20 min (plus 30 min for vegan chicken tempeh)

Cook time: 0 min

Total time: 20-50 min

Servings: 2

Ingredients:

• 4 rice paper wrappers
• 2 oz rice vermicelli soaked in hot water for 10 minutes and drained
• 1/2 red bell pepper seeded and sliced
• 1 jalapeno sliced
• 1/4 bunch cilantro washed and stemmed
• 1 carrot sliced
• 1/2 avocado sliced
• 1 wedge lime 
• 1/2 recipe vegan bbq chicken tempeh, cut into 1/4 inch slices 
• bbq sauce or sweet chili sauce for dipping

Instructions

1. Soak rice paper in shallow dish with hot water for 10 seconds to soften.
2. Lay rice paper onto cutting board or plate. Paper will continue to soften as you work with it.
3. Place a layer of  1/4 of the vermicelli onto rice paper and top with 1/4 of the red bell peppers, 1/4 of the avocado, 1/4 of the vegan bbq chicken, 1/4 of the jalapenos and 1/4 of the cilantro, ending with the cilantro.
4. Have the roll with the veggies laying horizontally, facing you.
5. Roll up the end closest to you and roll up each of the sides, making an envelope shape.
6. Roll the roll tightly, starting from the bottom and holding the sides down as you roll up. 
7. Repeat steps 2-6 for the other 3 rolls.
8. Serve with a dipping sauce. If not using right away, cover with a wet paper towel and store in the fridge for up to 1 day.

What do you think of this recipe? Please feel free to share any

thoughts and ideas! Peace, love and abundance!