Vegan Omelette Summer Rolls with Creamy Miso Tahini (GF)

Vibrant, fresh and simple summer rolls packed with colourful crunchy vegetables, hearty sliced vegan omelette served with a creamy and flavour-packed sauce. These summer rolls are easy to make and are so versatile – a great snack or main meal.

I love summer rolls (and much prefer them to their fried sister the spring roll) as I just love how fresh and vibrant they are. You can pack them with so much colour, texture and flavour. And the filling options are endless. That said, these Vegan Omelette Summer Rolls with Creamy Miso Tahini are a new favourite of mine! I’ve made lots of variations in the past but it had been a good few months (maybe a year?!) since I last whipped up some rolls so I thought it was about time to re-visit these.

As my protein filling, I’ve gone for a chickpea omelette – which is another obsession of mine. Instead of the regular tofu, tempeh or edamame beans, I wanted to try something different. So, I made my favourite chickpea omelette (you only need chickpea flour, baking powder, vinegar and water!) and sliced it into thin strips. This replicates the classic egg filling that a lot of spring rolls have and makes me think of egg fried rice, too!

They key to making these Vegan Omelette Summer Rolls as neat as possible is:

• To chop all the filling ingredients the same size in length and width.
• Layer the filling ingredients in the centre and make it a bit wider than you think – pack the fillings in too small and it means the overlap of rice paper is quite a lot.
• Think about the colours as you layer and stack the ingredients – what you see on the bottom and top of the rolls are what you’ll see in the final roll.
• Don’t be tempted to use water that is too hot and soak the rice paper sheets for too long. The paper will simply tear, and you’ll burn your fingers.
• Fill a large frying pan or similar shallow but large container with the hot water so you can submerge each rice paper sheet one by one. 
• Be patient: the first roll is always the worst in my experience. Don’t expect them to all look perfect straight away! There is definitely reward in patience and practice.

Those are just a few points I’ve learned from my experience, in fact a few of my first rolls started to tear as I didn’t follow the above points. If this happens, it’s totally ok, just eat them with a knife and fork instead! They taste just as delicious!

As for the sauce: Creamy Miso Tahini is where it’s at for these Vegan Omelette Summer Rolls. I love peanut and almond butter satay sauces but I have made so many in the past that I thought it was time to switch it up. This sauce is just as creamy, tasty and additive!

The base is coconut (or other plant-based) yoghurt and runny tahini which gives a great balance of tang and richness. Stir in some lemon juice, miso paste, a splash of milk or water and some hot sauce if you like it spicy! It really is so simple, but you’ll be spreading, dipping and spooning it all day long.

That’s all there is to these rolls. They are so vibrant, crunchy and fresh! Packed with lots of vegetables and protein-rich chickpea omelette slices and a delicious smooth and rich dipping sauce. Naturally vegan, gluten-free and wholesome, they make a great side dish to share or one large portion if you are hungry – I like a lot of vegetables so I managed this all to myself.

If you are looking for more fresh dishes, how about trying my:

• Almond Beetroot and Chickpea Quinoa Salad
• Beetroot Flatbreads with Crunchy Slaw and Chickpeas
• Mango Berry Salsa
• Grilled Tomato Asparagus Chickpea Panzanella Salad
• Baba Ganoush Falafel Chickpea Flour Wraps

Vegan Omelette Summer Rolls with Creamy Miso Tahini (GF)

• Servings: 1-2
• Time: 20 minutes
• Difficulty: easy
• Print

Vibrant, fresh and simple summer rolls packed with colourful crunchy vegetables, hearty sliced vegan omelette served with a creamy and flavour-packed sauce. These summer rolls are easy to make and are so versatile – a great snack or main meal.

Ingredients

• 6 rice paper rolls
• 100 red cabbage
• 1 medium carrot, peeled
• 100g cucumber
• 1 red pepper
• Fresh mint
• Vegan Omelette:
• 60g chickpea flour
• ½ tsp baking powder
• 1 tsp white vinegar
• 90ml water
• ½ tsp salt
• Oil, for frying
• Creamy Miso Tahini:
• 50g coconut yoghurt
• 30g tahini
• 1 tbsp lemon juice
• 1 tbsp plant-based milk
• 1 tsp miso paste
• ½ – 1 tsp hot sauce, optional
• To serve: extra mint, sesame seeds, chilli flakes

Directions

1. Make the vegan omelette: add all the ingredients to a small bowl and whisk to a smooth batter. Heat a small non-stick frying pan with some oil (olive/sunflower/rapeseed/coconut) and add all the batter. Cook for a few minutes until bubbles form on the surface and the underneath is firm and easy to flip over. Flip and cook on the second side until firm. Cool on a wire rack. Slice in half and chop into matchsticks.
2. Prepare all the vegetables: slice them all into matchsticks about the same size as each other.
3. Make the Creamy Miso Tahini: stir together all the ingredients until smooth and season with salt and pepper.
4. Fill a shallow bowl with boiled and slightly cooled water. Dip each rice paper roll into the hot water to soften all over and lay on a flat surface. Fill the centre with all the fillings and carefully roll up, folding the sides inwards to form summer rolls. Repeat to make all 6 rolls. Any leftovers vegetables you can chop up to serve alongside with the dressing.
5. Serve the Vegan Omelette Summer Rolls whole or sliced in half with the Creamy Miso Tahini and some fresh mint, sesame seeds and chilli flakes, if using.

I look forward to hearing what you think of these fresh and vibrant Vegan Omelette Summer Rolls with Creamy Miso Tahini so let me know in the comments below. if you make them, please tag me in your creations, too! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With summer rolls of love x