Summer Spring Rolls ~ Vegan

Summer Spring Rolls ~ Vegan

vegan ~ dairy-free ~ gluten-free ~ soy-free

Servings: Makes 8 to 10 rolls
Total Time: 25 minutes, includes prep time 
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Summer Spring Rolls! ~ Vegan

These Summer Spring Rolls! ~ Vegan are so fresh – perfect for the summertime. This recipe is very flexible, you can include the ingredients below or swap with so many other fresh ingredients. For example, you can add bell peppers, tofu, radishes, or rice/vermicelli noodles. Spring Rolls are perfect for a reset. Especially, for myself after having a few too many Rellenos de Papa and feeling guilty, lol. These are perfect to keep the balance in your diet. I wanted to add fresh mangoes in this recipe. Instead, I saved them for a Mango Smoothie Bowl. This recipe is found here. These Summer Spring Rolls are great as an appetizer, lunch, or even dinner. I truly hope you try this light and healthy choice. Summer Rolls are also another low-calorie option. Enjoy!

Summer Spring Rolls! ~ Vegan

Ingredients:

8 to 10 Round Rice Wrappers/Papers, soaked/softened

1 Small Head Green Leaf Lettuce, leaves removed

3 Carrots, shredded finely

1/2 English Cucumbers, julienned

1/2-inch from a knob of Ginger, grated

1/2 Head Red/Purple Cabbage, shredded

1 Avocado, pitted and sliced

Kimchi, optional (I used a Carrot/Ginger Fermented mix)

Directions:

-Soak rice paper rounds in cold water until pliable, according to package.

-Add desired amount of veggies onto the lettuce leaf, so it is easier to then add to the rice paper.

-Fold in sides and carefully roll up the summer rolls (as if you were rolling a burrito).

-Serve with dipping sauce of your choice. I purchased a Thai Sweet Chili Sauce (pictured). You can also add a peanut sauce before rolling, if you wish.

Here are some peanut sauce ideas:
  –Thai Peanut Sauce
  –Creamy Peanut Dressing
  –Tamarind Peanut Sauce
-Enjoy!

*Note: check out @Veganrescue on Instagram for a video/reel of this recipe.