#veganspringrolls

All fried up with my spring rolls + chilli sauce 🔥

Spring Rolls Pt.2

These fresh vegan spring rolls are packed with colorful vegetables, herbs, and crunchy peanuts, making them a delightful and healthy snack or appetizer option. They are gluten-free, vegan, and bursting with flavors.

Ingredients: 8 rice paper wrappers. 2 cups shredded lettuce. 1 large carrot, julienned. 1 cucumber, julienned. 1 avocado, sliced. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. Dipping sauce of choice such as peanut sauce or sweet chili sauce.

Instructions: Fill a small dish with warm water. For five to ten seconds, dip one rice paper wrapper into the warm water to make it soft. Open the wrapper and lay it out on a clean surface. Put cucumber, avocado, mint, cilantro, peanuts, lettuce, and carrot in the middle of the wrapper. Fold the sides of the wrapper over the filling, and then roll it up tightly to cover it all. Do it again with the rest of the wrappers and filling. Serve the spring rolls with the sauce of your choice.

Prep Time: 20 minutes

Cook Time: 0 minutes

Fresh and tasty, these vegan spring rolls are great as an appetizer or light meal. They come with a sour soy sauce that you can dip them in. They are full of colorful vegetables and herbs.

Ingredients: 10 spring roll wrappers. 1 cup shredded cabbage. 1 cup shredded carrots. 1 bell pepper, thinly sliced. 1 cucumber, julienned. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped fresh basil. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Sriracha sauce optional, for serving.

Instructions: Shred the cabbage, carrots, bell pepper, cucumber, cilantro, mint, and basil and put them all in a large bowl. To make the dipping sauce, mix the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl with a whisk. Put a spring roll wrapper in warm water for a short time to make it bendable. Place the wrapper flat on a clean surface. On the bottom third of the wrapper, put a spoonful of the vegetable mixture. Put the filling in the middle of the wrapper and fold the bottom over it. Then fold the sides in and roll it up tightly to seal. Do it again with the rest of the filling and wrappers. If you want, you can serve the spring rolls with Sriracha sauce and the dipping sauce.

Prep Time: 20 minutes

Cook Time: 0 minutes

Vegan Spring Rolls with Shredded Taro are a fresh and flavorful appetizer or light meal option. The combination of colorful shredded vegetables and aromatic herbs wrapped in rice paper makes for a delicious and satisfying dish.

Ingredients: 8 rice paper wrappers. 2 cups shredded taro root. 1 cup shredded carrots. 1 cup shredded cucumber. 1 cup shredded red cabbage. 1/2 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped peanuts. 8 lettuce leaves.

Instructions: Prepare the rice paper wrappers the way the package says to, which is usually by soaking them in warm water until they become soft. To put the spring rolls together, put a damp kitchen towel on a clean surface. Spread out a soft rice paper wrapper on the towel. Put a leaf of lettuce on the bottom half of the wrapper. Shred taro, add carrots, cucumber, red cabbage, cilantro, mint, and chopped peanuts on top of the lettuce leaf. To wrap the filling, fold the bottom edge of the wrapper over it, then fold the sides in, and roll it up tight. Do it again with the rest of the ingredients. You can dip the spring rolls in your favorite sauce, like peanut sauce or sweet chili sauce.

Prep Time: 20 minutes

Cook Time: 0 minutes