Not that there aren’t other ways to eat your veggies raw…I mean, hello Sun-Dried Tomato & Arugula Lentil Salad that I think tastes like pizza! But this is definitely an epic way to eat them. 😉
I should probably call these summer rolls, actually. These Vegan Spring Rolls came to existance in an attempt to cool off after a hot day in the sun! Cody and I had gone over to his grandmother’s house to swim (because it’s been like a billion years since my pale body has seen the sun), and it seems that every kid in town was there. Ok, really it was all of our adorable nieces and nephews, but trust me…LOTS of children. And I wouldn’t have had it any other way!
Let’s just say I think I got my cardio workout that day after hours of swim races and playing in the pool. So much fun! 🙂
Yeah, so after all of THAT happened, all I wanted was something cold, light, and refreshing. Thankfully, I had just made a super random purchase (as I typically do every time I go to the grocery store) and bought these Rice Paper Wrappers! Because, idk, maybe one day I’ll make spring rolls.
And so I did.
Crunchy, fresh, clean, raw Vegan Spring Rolls elegantly balanced by a Spicy Turmeric Coconut Sauce……so much YES! Are you ready for it?
Did I mention NO COOKING REQUIRED? Just slicing and putting together! Here’s the recipe:
Vegan Spring Rolls w/ Spicy Turmeric Coconut Sauce
- 8 rice paper wrappers
- 1 cup spinach
- 1 medium avocado
- 1/2 cup red cabbage
- 1 medium zucchini
- 3 mini sweet peppers
- 2 whole carrots
- 1/4 cup chickpeas
- Cut the zucchini, sweet peppers, and carrots into matchsticks. Slice the avocado and cabbage into thin strips.
- Create the rolls by dipping the rice paper wrappers (one at a time) in water for about 15 seconds, then patting dry. Lay the spinach flat on the paper.
- Add the vegetables horizontally. Fold the bottom of the paper away from you, then fold in the sides. Roll the paper from the bottom (closest to you) away from you.
- To create the sauce, simply mix the sauce ingredients together! Refrigerate if necessary.