How To Make Vegan Rainbow Spring Rolls
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 rice paper wrappers
- 2 cups mixed shredded veggies (carrots, red cabbage, bell peppers, cucumber, and avocado)
- 1 cup fresh herbs (mint, basil, and cilantro)
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
- Water for soaking the rice paper wrappers
Instructions
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Prepare the dipping sauce by combining hoisin sauce, soy sauce, rice vinegar, maple syrup, and sriracha in a small bowl. Set aside.
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Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 10 seconds until pliable. Place it on a clean surface.
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Arrange a small handful of shredded veggies, fresh herbs, and chopped peanuts on the lower third of the rice paper wrapper.
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Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to form a spring roll. Repeat with the remaining ingredients.
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Serve the spring rolls with the dipping sauce.
Nutrition
- Calories : 180kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 28g
- Dietary Fiber : 7g
- Sugar : 4g
- Protein : 5g
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