Summer Rolls with Spring Peas and Sesame Whipped Feta

25 min
10 min
4 servings

If you’re inspired to whip up some plant-based eats following Top Chef Canada’s Vegan Feast Elimination Challenge, these sensational summer rolls are a great place to start. The savoury bundles feature a creative twist on a traditional Vietnamese recipe, and the entire family will enjoy assembling and eating them. Start by filling delicate rice paper wrappers with a rich pea puree – made with Becel Plant Based Whipping Cream – accompanied by thin mango, cucumber, carrot and radish strips. With a side of whipped vegan feta dipping sauce, made with Violife Feta style, these make an excellent appetizer or snack any day of the week.

Watch Top Chef Canada Mondays at 10PM PT/ET. Watch and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.



Summer Rolls

cup fresh peas, or frozen peas that have been thawed
Tbsp Becel Oil
tsp toasted sesame oil
Tbsp Becel Plant Based Whipping Cream
Zest of 1 lime
tsp fresh lime juice
Pinch of salt and pepper
small mango, peeled and cut into matchsticks
medium carrot, peeled and cut into matchsticks
Persian (mini) cucumbers or 1 small cucumber, thinly sliced into strips
medium radishes, cut into matchsticks
cup fresh cilantro, just the leaves
cup fresh mint, just the leaves
sheets rice paper (spring roll wrappers)

Sesame Whipped Feta

Violife Feta Style Block, cut into 1-inch pieces
cup Becel Plant Based Whipping Cream
Tbsp toasted sesame oil
tsp rice wine vinegar
Splash of cold water to achieve proper consistency
Pinch of salt and pepper


Step 1

In a blender or food processor, combine the peas, Becel Oil, toasted sesame oil, Becel Plant Based Whipping Cream, lime zest and juice and a pinch of salt and pepper. Blend until creamy and smooth. Place pea puree in a small bowl and set aside until ready to assemble.

Step 2

In a food processor, add the crumbled Violife Feta Style Block, the Becel Plant Based Whipping Cream along with the sesame oil, rice wine vinegar, and salt and pepper. Process on high for 30-45 seconds until smooth and light. Add a little water, 1 tablespoon at a time, to achieve a light, smooth sauce. Transfer to a bowl and refrigerate until ready to serve.

Step 3

To assemble the summer rolls, fill a shallow pan (a pie plate or 9-inch round cake pan works great) with an inch of water. Keep a lint-free tea towel next to the dish and make sure your prepared fillings are within reach. Place one rice paper in the water and let it rest for about 20 seconds, wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

Step 4

Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a small handful of the mango matchsticks, followed by some strips of carrot, cucumber and radish. Spoon 1 tablespoon of the pea puree over the vegetables and generously top with cilantro and a few sprigs of mint.

Step 5

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

Step 6

Serve the summer rolls with dipping sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

Rate Recipe

My rating for Summer Rolls with Spring Peas and Sesame Whipped Feta