If there was ever an opportunity to embrace a more quirky, crafty approach to everyday eats, Halloween is your best bet. When else could you serve up cobwebs on a platter with any sense of success? Spooky Summer Rolls are a whimsical way to eat your veggies and celebrate the holiday all in the same bite. Best of all, it’s not hard to unravel the secrets behind these enchanting entrees, even if you have limited time or means to throw a spooktacular Halloween party.
Get Tangled in these Toothsome Webs
Spring rolls, summer rolls, or autumn rolls; you can call them whatever you want, as long as they start with translucent rice paper wraps encasing a treasure trove of ghostly goodies. At the heart of these Spooky Summer Rolls lies a tangle of delicate cellophane noodles, effortlessly creating the appearance of intricate spider webs.
Adding a pop of protein are meaty planks of baked tofu, accentuated by the salty pop of olives, crawling along on slender spidery legs. Any assortment of your favorite veggies would be welcome here, but my default, foolproof array includes carrot, cucumber, and avocado, for a crunchy, refreshing, and rich combination altogether.
A roll is only as good as its dipping sauce, and the black garlic dressing does not disappoint. Dark as midnight, creamy and rich, it packs volumes of umami, salty, sweet, and gently acidic flavor into a tiny drop. You could skip the food-grade charcoal if you’re less focused on color, or switch it up for butterfly pea tea powder to turn it an unearthly shade of blue instead.
How to Make Plant-Based Spiders
Transforming black olives into cute creepy-crawlies is a fun trick that can be used to garnish all sorts of spooky snacks. Simply slice the olives in half lengthwise, reserving half of those to serve as the bodies. To create the legs, slice the remaining halves into thin slivers horizontally. Arrange the olive slices upside-down on the rice paper to create the appearance of eight spindly legs. In no time at all, you’ll have summoned a legion of miniature olive spiders, ready to crawl onto your plate.
Supernatural Serving Suggestions
Half the fun is setting the scene for All Hallows’ Eve. Turn it into a real show-stopper or a DIY activity for all to enjoy!
- Cemetery Soiree: Set the stage for a graveyard gala by arranging the Spooky Summer Rolls on a platter amidst edible “dirt” made from crushed dark rice crackers.
- Witch’s Cauldron: Elevate your presentation by serving the rolls in a cauldron-like bowl, surrounded by a “fog” of dry ice for a dramatic and mysterious effect.
- Goblin Picnic: Pack these rolls for an outdoor adventure, Halloween-themed picnic, or school lunch. Kids will love the surprise of discovering these eerie delights.
- Monstrous Make-Your-Own: Lay out all the ingredients and let your guests concoct their own Spooky Summer Rolls. It’s an edible craft project that will also save you time and energy.
As the witching hour approaches and the moon glows brightly, embrace the spirit of the season with Spooky Summer Rolls that are not only a treat for your taste buds but also a feast for your eyes. Gather your friends, family, and other victims for a Halloween feast that’s as hauntingly delicious as it is spooktacularly fun!
- 3 Ounces Dry Vermicelli Rice Noodles or Bean Thead Noodles
- 1 (6-Ounce Can) Extra Large or Jumbo Pitted Black Olives, Drained
- 10 - 12 Round (8 1/2-Inch) Sheets Rice Paper
- 8 Ounces Baked Tofu, Thinly Sliced
- 1 Cup Shredded Carrots
- 1/2 English Cucumber, Julienned
- 1/2 Cup Fresh Parsley
- 1 Large Avocado, Sliced
Black Garlic Dipping Sauce:
- 1/3 Cup Mirin or Sake
- 1/4 Cup Rice Vinegar
- 1/4 Cup Vegan Mayonnaise or Sour Cream
- 3 Tablespoons Brown Miso Paste
- 4 Cloves Black Garlic
- 1 Inch Fresh Ginger, Peeled
- 1 Teaspoon Food-Grade Charcoal Powder (Optional, For Color)
- Place the noodles in a large bowl and add boiling water to cover. Let stand for 8 - 10 minutes, until softened, then rinse under cold water and thoroughly drain.
- While waiting for the noodles to rehydrate, prepare the dipping sauce. Puree all the dipping sauce ingredients in a food processor or blender until creamy and smooth. Set aside.
- To make your olive "spiders," pat the olives dry with a paper towel and slice them in half lengthwise. Cut one of each half into thin strips horizontally to make the legs; set aside.
- To assemble the spring rolls, fill a shallow dish with water. Dip one sheet of rice paper in, making sure it's fully submerged, for only 10 seconds. It should still feel stiff, as it will continue to soften while you work.
- Place the rice paper on a clean cutting board and arrange the 2 - 3 olive "spiders" in a line down the center. Then, place a small amount of the noodles, tofu, carrots, cucumber, parsley, and avocado on top, being careful not to overfill.
- Fold over the short top and bottom of the rice paper first, holding in the filling, then roll the sides tightly like a burrito. Place with the seam side down on a serving plate and repeat with the remaining ingredients. Keep covered with a lightly moistened paper towel to prevent them from drying out. Serve with dipping sauce on the side.
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Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 256mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.