These Green Bean summer rolls are a lovely summer treat that are already gluten-free (when making sure to pick up tamari + noodles marked GF) and can easily be kept vegan with a good substitute for the honey.
- 3/4 pound green beans, ends trimmed (see note)
- 1 red pepper
- 1 tablespoon olive oil
- 3 tablespoons soy sauce or tamari
- 2 teaspoons honey (or vegan sub)
- 1 teaspoon minced fresh ginger
- 2 teaspoons toasted sesame seeds
- 6 ounces brown rice noodles (see note)
- 8 to 10 rice papers (white or brown)
- Preheat oven to 400˚. If green beans are thick, slice in half lengthwise. Cut red pepper into similar sized strips as the green beans and toss together with olive oil on a roasting pan. Spread out into a thin layer and roast until green beans are tender and starting to brown, 15 to 20 minutes.
- In a small bowl, stir together soy sauce, honey, and ginger. Right after you pull the green beans from the oven, pour the soy sauce mixture over, sprinkle with sesame seeds, and toss until the green beans are coated. Allow to cool slightly, tossing mixture occasionally.
- Cook the noodles according to the package. Drain and rinse under cool water.
- Set up your rolling station with the hot water, bean mixture, rice noodles, and a place to roll/cut each summer roll.
- Soak the rice paper for 10-15 seconds, until pliable but not extremely soft. (Soaking time may be longer or shorter depending on water temperature.) Place the wrapper on the cutting board and add 1/4 cup cooked noodles and roughly 1/2 cup of the green mean mixture, lying them slightly off center, towards you. Fold the wrapper edges closest to you over the filling, tucking the edge under the filing. Fold the sides over and continue to roll away from you. Repeat with remaining ingredients.
- Once done slice in half and serve.
+ I prefer to use French green bean variety for these. These beans are longer and skinnier- perfect for roasting. However, you can use any variety of bush bean or even cut down pole beans to a similar length.
+ I’ve always added rice noodles to my summer rolls, primarily because when eating them as a meal, I need a bit more substance. However, you could easily swap out the brown rice noodle for your favorite green.
+ Storage: Whether leftovers or wanting to make the day before, wrap the finished summer roll in a damp towel (or paper towel) and place in an airtight container. You’re goal is to make sure the rice paper doesn’t dry out. These summer rolls are best eaten within 24 hours of being made.
+ Recipe made from the base recipe for summer rolls from The Easy Vegetarian Kitchen