Vegan Rainbow Spring Rolls Recipes

VEGAN RAINBOW SPRING ROLLS

Steps:

• Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don't leave it too long or you'll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
• Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
• To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.

VEGAN RAINBOW SPRING ROLLS

Steps:

• Sauce: Combine Almond Butter (3 tablespoon), Soy Sauce (1 tablespoon), Lime Juice (1 tablespoon), Honey (1 tablespoon), Fresh Ginger (1 teaspoon), Water (1 tablespoon) in a small bowl.
• Prepare: Thinly slice Radish (8), Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), Carrot (1 cup), Avocado (1), Fresh Basil Leaf (1/2 cup), Fresh Cilantro (1/2 cup) and arrange near your work space.
• Roll: Fill a shallow dish with hot water. Working one at a time, gently place a Spring Roll Wrappers (6) in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wooden board).
• Working quickly, stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. Fold the sides of the rice paper over the mound, then gently roll.
• Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.

VEGAN SPRING ROLL IN A BOWL RECIPE BY TASTY

Steps:

• Prep the vegetables: Julienne the carrot, cucumber, and red bell pepper. Chop the basil, mint, and cilantro. Slice the jalapeño into rings.
• Make the rice paper chips: Heat 1 inch of vegetable oil in a large, high-sided skillet over medium heat until hot (test by inserting chopsticks into the oil; if bubbles form around them, the oil is hot enough).
• Using scissors, cut the rice paper wrappers into quarters.
• Working 1 or 2 at a time, gently drop the rice paper quarters into the hot oil and fry for just 1-2 seconds, until they are white and puffed. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining rice paper wedges. Set aside until ready to use.
• Make the sauce: Add the garlic, rice vinegar, sesame oil, brown sugar, warm water, tamari, lime juice, and chili sauce, if using, to a blender and blend until fully combined. Transfer to a bowl and set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
• Bring a medium pot of water to a rolling boil over medium-high heat. Add the rice noodles and stir to separate. Cook until barely tender, 2-3 minutes. Drain and rinse thoroughly with cool water to stop the cooking process and so the noodles don't stick together (toss a little bit of sesame oil if they start to stick).
• Build the bowls: Thinly slice the avocado. Divide the bean sprouts and rice noodles among 4 bowls. Add some of the chopped herbs. Arrange the carrot, cucumber, bell pepper, jalapeño, avocado, and tofu, if using, on top. Drizzle each bowl with 3 tablespoons of the sauce. Serve with the rice paper chips and more sauce alongside.
• Enjoy!