These vegan Vietnamese-style spring rolls are a refreshing, crunchy treat perfect for summer! They’re quick and easy to make, require no stove or oven, and work wonderfully as appetizers or a light main course. My kids love them with sweet and sour sauce, while I enjoy them with a whisked mix of crunchy peanut butter, tamari sauce, and a little water. No matter which dipping sauce you choose, these spring rolls are bursting with flavor and absolutely delicious!
Ingredients
- 8 sheets rice paper or mung bean paper
- 1 avocado, peeled and sliced lengthwise
- 1 carrot, grated
- ½ red bell pepper, sliced lengthwise
- ½ red apple, peeled and sliced into matchsticks
- ½ cup Persian cucumber, seeds removed and sliced lengthwise
- 1 cup baby spinach or chopped kale (fresh, not frozen)
- ¼ cup cabbage, shredded
- ½ cup mung bean pasta (cooked, optional)
- 8 cilantro sprigs, washed with 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 it, allowing excess water to drain, and lay it flat on a surface.
- Arrange the raw veggies in a row along the center of the paper, leaving about 1 ½ inches at both ends.
- Carefully roll up the paper, leaving the long edges open.
- Soak a second sheet of rice or mung bean paper in warm water, drain, and lay it flat on the surface.
- Place the roll from step 4 along the center of the second paper. Fold in the end edges first, then roll up the remaining sides.
- Serve immediately with tamari or sweet and sour sauce for dipping.
