Vegan Rainbow Spring Rolls

Alexa Gray

Vegan Rainbow Spring Rolls

These easy-to-make, brightly hued rolls burst with freshness and flavor thanks to shredded beet, crunchy carrot, and smooth avocado.

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They may seem complicated, but fresh spring rolls come together easily and make the perfect lunch, snack, or picnic food.

What you need:

4 rice paper sheets
2 tablespoons almond butter, divided
½ red beet, shredded
½ red bell pepper, cored and julienned 
1 carrot, sliced thin
1 medium avocado, pitted and sliced
2 tablespoons vegan kimchi
Nama shoyu, for dipping

What you do:

  1. Into a large, 3-inch-deep pan filled with room-temperature water, lay a dry rice paper sheet for 5 to 10 seconds. Remove, lay flat on a cutting board, and pat with a paper towel to remove excess moisture.
  2. Spread ½ tablespoon almond butter along center of sheet. Add ¼ of the shredded beets, bell pepper, carrot, avocado, and kimchi. Fold sides over and roll like a burrito. Repeat with remaining sheets and vegetables and serve with nama shoyu.
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