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Vegan Spring Rolls w/ Spicy Turmeric Coconut Sauce!
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Vegan Spring Rolls w/ Spicy Turmeric Coconut Sauce

Course Lunch, Dinner, Appetizer
Cuisine Asian
Prep Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 230kcal

Ingredients

Rolls:

  • 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

Sauce:

  • 1/2 cup coconut milk
  • 1/4 medium lemon juice
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp crushed red pepper
  • 1/4 tsp ground turmeric

Instructions

  • 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.
  • Enjoy!

Nutrition

Serving: 2g | Calories: 230kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Sugar: 5g