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!
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
- Soak one piece of rice paper or mung bean paper in warm water until soft.
- Carefully remove, allow excess water to drain, and lay on a flat surface.
- Arrange raw veggies in a row along the center of the paper.
- 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.
- Soak and drain the second piece of rice or mung bean paper and lay it on a flat surface.
- 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.
- Serve immediately with tamari or sweet and sour sauce.