Vegan Summer Rolls

These delicious and refreshing Vegan Summer Rolls are a wonderful and flavorful way to incorporate a variety of vegetables into your meal. They are also really easy to make! 

Vegan Summer Rolls:

8 rice spring roll papers

1 avocado (sliced)

1/2 red pepper (thinly sliced)

1 cup carrots (thinly sliced)

1 cup shredded red cabbage

2 leaves lettuce (chopped)

1 cucumber (sliced)

1 large bunch mint leaves

1 large bunch cilantro (cut from stems)

 Ginger Peanut Sauce:

1/2 cup salted natural peanut or almond butter

1 1/2 Tbsp soy sauce (tamari for gluten-free)

2-3 Tbsp maple syrup (add to taste)

1/2 medium lime, juiced

1/2 tsp chili garlic sauce

1/2 tsp fresh grated ginger 

Hot water (to thin)

Instructions

Prep veggies and set them aside. 

Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.

Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.

Add hot water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.

Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.

Add carrots, peppers, spring mix, avocado, cucumber, red cabbage, and a healthy handful of each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed.

Repeat the process until all toppings are used – about 8 rolls. Serve with dipping sauce.

Store leftovers covered in the fridge for up to 2 days, though best when fresh.