Fresh Spring Rolls

Gluten Free, No Oil Added, Fat Free
June 4
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I think I might be obsessed with these.  I am not over-exaggerating when I say that I make these every 3 days – at least. I love how many vegetables or fruits you can pack in to them, how easy they are to make and how much of a crowd pleaser they are. You can really put anything you’d like in these bad boys! I usually play around with ingredients, but my staples are always: carrots, cucumbers and green onions. Sometimes I’ll throw some avocados in, sometimes I’ll add mangos, every now and then I’ll put cilantro, tofu or cabbage. You really can’t go wrong. They are also delicious with some Thai basil in them, or throw in some strawberries, raspberries or kiwi! 

Wrapping these is almost an art. I was horrible at it when I first started, but over time my technique improved and now every time I eat my home made rolls outside of the house, people are always asking me where I bought them. The trick, I think, is in not over soaking the rice paper. Just dip it in warm water for 2 seconds and lay it on a flat surface. In about 20 seconds, it will soften up. Also worth noting is that there is an absolutely difference in types of rice paper; some are much better quality than others. I don’t like double wrapping my rice wraps, so I tend to use pretty firm rice paper.  My favorite is by Rose Brand, which can be found in the Asian foods section of your local grocery (in Canada, anyway).

Dipping sauce for these delicious summer rolls is just as flexible as the rolls themselves. One of my favourite combinations is soy sauce (or tamari), hoisin sauce, sweet chili sauce and PB2, mixed well. You can play around with your portions and create the exact taste you love. Add water for more of a liquid dip, or omit for a thicker dip. 

As always, if you make these, I’d love to see it! Post your photos and tag The Vegan Jetsetter and #theveganjetsetter. 
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Fresh Spring Rolls
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. Assorted fruits or vegetables (cucumber, carrot, green onion, cabbage, lettuce, pepper, sprouts, tofu, mango, raspberries, etc.)
  2. Rice paper
  3. Warm Water
Instructions
  1. Slice fruits and vegetables into thin slices about half the length of your rice wrap
  2. Dip rice wrap into warm water for 2 seconds and let sit flat on plate
  3. While the rice wrap is softening up, build your filling by placing your assorted vegetables approximately 1.5 inches in from the edge of the wrap
  4. Once wrap is soft enough, lift the left side over towards the right. Then lift the right side over the left. This is similar to wrapping a burrito.
  5. Slowly roll the rice wrap, tucking in the sides as you go, if needed.
  6. Dip in sauce
  7. Enjoy!
Notes
  1. To make a very simple and quick dip, combine tamari sauce, chili paste, and a little stevia.
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