So the day has finally come. It’s time for me to share my 8th and last recipe for the Marinate recipe challenge with you. Our ingredients for this week were amaranth, coconut flakes and maple water and for once I wasn’t completely stumped when it came to deciding what to make. Because I always knew it was gonna be these vegan breakfast summer rolls.
I feel like it was just yesterday when I shared these blueberry banana scones as my first entry. And now that it’s over I have no idea what I’m going to do without my weekly surprise ingredients.
At first I was continuously thrown off balance by having to step outside of my comfort zone with the some of the ingredients. But coming up with those recipes every week really pushed me to get more adventurous in the kitchen.
And you know what? I’ve had the best time doing this competition and I’ll always look back on it as a turning point for me and my blog. Especially since two of my recipes won the weekly competitions. First these pinto bean brownies and then these savoury cornmeal pancakes. Here’s to hoping that these vegan breakfast summer rolls will be number three.
Easy Vegan Breakfast Summer Rolls
Before we get into the formal recipe, let’s take a quick look at what’s going on with these breakfast summer rolls:
First up, the rice paper wrappers. I lost two rice paper roll wrappers to the garbage before I finally got the hang of working with them. And if you look closely in my photos you’ll realise that I ripped a couple of them with my not so gentle touch. Obviously, I’m not a pro at this part so my only real recommendation is to follow the directions on the package.
Next, the fruit. I went all out here and just used a bunch of different fruits in various combinations. Almost any fruit can work with these and you can even use vegetables if you’re so inclined. Go crazy. The sky’s the limit.
And finally, the grains. Amaranth has a very porridge-like consistency on it’s own so I used a mix of amaranth, spelt and barley but any combination of sticky grains should work here. I’ve even seen some people do this with chia seeds, although I haven’t tried it that way myself.
And that’s it. Despite my warnings, these are pretty simple once you get the hang of it. And regardless of how they look or how much work may or may not go into making them, I’ll definitely be making these vegan breakfast summer rolls again.
They’re filling, customizable and are a perfect blend of fruit and grains. Plus, they’re pretty AF and are great for fancy brunch parties. Or, you know, Instagram. What’s not to love?
If you’re a fan of these easy vegan breakfast summer rolls, I’d love it if you could head over to Progressive Nectar’s IG and vote for me. If my photo gets the most likes I win a prize & you have a chance to win too.
Here’s how to vote:
- Follow @progressive_nectar & @DRINKmaple
- Find my photo of these summer rolls, like and comment on it
- If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too
- 9 - 10 dried rice paper wrappers
- 2 tbsp amaranth, uncooked
- 6 tbsp mixed grains, uncooked (I used 2 tbsp each spelt and barley)
- ¾ cup maple water
- about 3 cups of chopped fruit*
- 2 - 3 tbsp coconut flakes
- ¼ cup semi sweet chocolate chips
- 1 tbsp peanut butter
- ½ tbsp coconut oil, optional
- Add the amaranth, spelt, barley and maple water to a small saucepan and bring to a boil
- Reduce heat and allow to simmer for 15 - 20 minutes until the grains absorb the maple water and become tender. Add more maple water if needed
- Transfer the cooked grains to a bowl and allow to cool
- Add the chocolate chips to a small bowl and microwave in 30 second increments until melted
- Stir in peanut butter and test the consistency. If too liquid, add more peanut butter or chocolate chips. If too thick, stir in coconut oil. Set aside.
- Prepare the rice paper wrappers according to package directions, one at a time (usually by submerging in warm water for about 5 seconds until soft and pliable)
- Once pliable, transfer the rice paper wrapper to a plate or cutting board
- Place chopped fruit in a line the down the centre of the wrapper, being sure to leave about 1½ inches above and below
- Add the grains in a line to the right of the fruit, as shown in the image above and top with coconut flakes
- Fold the top and bottom edges of the rice paper in and starting from the right roll to the left
- Carefully fold the right flap over the line of grains and coconut flakes, then fold all of that over the line of fruit and continue to roll to the left
- If the filling is placed correctly, the fruit should end up on top with any excess rice paper at the bottom under the grains.
- Repeat with remaining rice paper wrappers
- Serve immediately with chocolate peanut butter dipping sauce
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WHAT ABOUT YOU?
- Have you ever made summer rolls/fresh spring rolls?
- What are your favourite fillings?
- Any tips for handling and/or wrapping the rice paper?