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Vegan Vietnamese Takeout Style Spring Rolls

These vegan Vietnamese takeout style spring rolls are perfect for summer, filled with flavor and crunch. They’re super-easy to make, do not need a stove or oven, and make great appetizers or just a light main course! My kids like to have them with sweet and sour sauce while I like to have them with a whisked crunchy peanut butter, water, and tamari sauce. No matter which dipping sauce you use, these spring rolls are absolutely delicious!

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Allergens: Soy

Ingredients

  • 8 sheets rice paper or mung bean paper
  • 1 avocado (peeled, sliced lengthwise)
  • 1 carrot (grated)
  • 1/2 red bell pepper (sliced lengthwise)
  • 1/2 red apple (peeled, sliced into matchsticks)
  • 1/2 cup Persian cucumber (take seeds out and slice lengthwise)
  • 1 cup baby spinach or chopped Kale ( fresh, do not use frozen greens)
  • 1/4 cup cabbage (shredded)
  • 1/2 mung bean pasta (cooked, optional)
  • 8 cilantro sprigs (washed and stems removed)
  • Tamari or sweet & sour sauce (for dipping)

Instructions

  1. Soak one piece of rice paper or mung bean paper in warm water until soft.

  2. Carefully remove, allow excess water to drain, and lay on a flat surface.

  3. Arrange raw veggies in a row along the center of the paper.

  4. Leave about 1 1/2 inches at both ends of the paper and carefully roll up, leaving long edges open. You'll take care of those with a second piece of paper.

  5. Soak and drain the second piece of rice or mung bean paper and lay it on a flat surface.

  6. Place the roll you already made along the center of the second paper, folding the end edges in first and then rolling in the remaining sides.

  7. Serve immediately with tamari or sweet and sour sauce.

Bon appétit!