Colorful Fresh Spring Roll

Colorful Fresh Spring Roll
Colorful Fresh Spring Roll
Yields 12
Loaded Antioxidant Fresh Spring rolls
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Ingredients
  1. 12 Rice papers
  2. Hot water in a big bowl
For Filling
  1. 3 Cups spring mix or baby spinach
  2. ½ Purple Cabbage
  3. 1 Cucumber, matchstick sliced
  4. 1 Red Bell Pepper, matchstick sliced
  5. 1 Yellow Bell Pepper, matchstick sliced
  6. 1 Carrot, matchstick sliced or julienne sliced
  7. 1 Avocado, sliced
  8. (optional) Fresh Cilantro, Fresh Basil, fresh pineapple, fresh peach, fried tofu strip,
For Peanut Sauce
  1. 2 TBS Peanut Butter, creamy
  2. 1 TBS Water
  3. 1 TBS Amino Liquid or Soy sauce or Tamari
  4. 2 TBS Agave
  5. 1 TBS Apple Cider Vinegar
  6. ½ tsp Sriracha Chilli Sauce
  7. 1 TBS Peanut, chopped
Instructions
  1. Make a peanut sauce. Add all ingredient except Sriracha and chopped peanut in a small blander and blend them well. If you don't have a blender, you can mix with your hand.
  2. Add Sriracha as per your taste and sprinkle the chopped peanuts. Set it aside.
  3. Cut cucumber, red bell pepper, yellow bell pepper, Carrot, and Avocado. Put them in a big plate
  4. Boil the water on a sauce pan but lower the heat to very low right before it boils. Keep water hot
  5. Dip the rice paper 1 second from each end and carefully place on your plate side by side.
  6. Put mix green or spinach, cabbage, cucumber, red and yellow bell pepper, and avocado.
  7. Wrap tightly with care and tuck in the side and complete the roll.
  8. Cut in half with 45 degree angle to display nicely.
  9. Serve with the peanut sauce.
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I was born and raised in South Korea and moved to the States in 2007. Becoming a vegan is the best choice I have ever made!! I love working with people and make a difference in their life as much as I love spending time with my husband and my fur-family.

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