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.


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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