Rainbow Vegan Spring Rolls are perfect for so many reasons. Not only are they loaded with nutrients, but they are a perfect packable meal. They hold together really nicely, so you can make them the night before and bring them to work the next day! I am a huge fan of quick meals and these babies only take 5-10 minutes to roll together!! You can make smaller spring rolls for finger food or make bigger ones for a meal. The best part is that they are so easy to customize. I encourage you to try out a few different ingredients until you find the combinations that make you say O.M.G. Below is the recipe I made for lunch today (in photo), as well as a list of my other favorite ingredients you can feel free to play with.
Rainbow Vegan Spring Rolls Recipe:
1 Rice Paper
2 TB Broccoli Slaw
2 Slices of Cucumber (Long ways)
1/4 of an Avocado (sliced)
2-3 TB of Brown Rice
Optional Topping: Roasted Sesame seeds
Dipping Sauce of choice: I used peanut sauce
Serving size is 1 spring roll. I usually make 2-3 for a meal.
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Customize your Rainbow Vegan Spring Rolls with these yummy fillers:
Shredded carrots
Cabbage
Salad Greens
Quinoa
Riced Cauliflower
Couscous
Red Peppers
Tofu
Directions:
Chop your fillers and get your cooked brown rice out and ready.
Soak rice paper in a bowl of warm water for 5 seconds. (Make sure to not soak the rice paper too long or it will turn gooey) Click here to get the rice paper I use.
Place rice paper on a non-stick surface (like a cutting board).
Layer your fillers in the center of the rice paper.
Roll it up like a burrito! Start by pulling the bottom over the fillings and pulling it tight. Then fold over the sides, and roll it up the rest of the way.
Sprinkle with any toppings. Dip, and Enjoy!
XOXO
