Description
These Vegan Fresh Sushi Spring Rolls are a burst of fresh flavors wrapped in delicate rice paper, served with a creamy avocado dip.
Ingredients
Scale
- Rice paper wrappers
- 1 cup cooked rice or quinoa
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell peppers, sliced
- 1 avocado
- 2 tbsp lime juice
- Fresh cilantro
- Fresh mint
- Soy sauce or tamari for dipping
Instructions
- Begin by preparing all your vegetables and herbs.
- Soak the rice paper wrappers in warm water for about 10 seconds until they become pliable.
- On each wrapper, layer a small amount of rice or quinoa, followed by shredded carrots, cucumber, bell peppers, cilantro, and mint.
- Roll tightly, folding in the sides as you go to secure the filling.
- For the avocado dipping sauce, blend the avocado with lime juice until smooth and creamy.
- Serve the spring rolls alongside the avocado sauce and a small dish of soy sauce or tamari for dipping.
Notes
Store leftover rolls in an airtight container in the fridge for up to two days, lined with damp paper towels to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg