about the recipe
If spending hours in a hot kitchen isn't your idea of summer fun, these vibrant, no-cook Vegan Spring Rolls are for you! With a rainbow of fresh veggies and soft, chewy rice paper, these rolls are not only a feast for the eyes, but they're also easy to assemble. They make the perfect addition to any summer meal or gathering.
INGREDIENTS
– 10 Spring Roll Rice Paper Wrappers – 2 cups cooked quinoa – ½ cup julienned carrots – ½ cup sprouts – 1 cup napa cabbage chopped – 2 cups lettuce chopped – ¼ cup chopped cilantro – ½ cup chopped basil – ¼ cup sesame seeds toasted Peanut Dipping Sauce – ½ cup natural peanut butter or almond – ¼ cup hot water – 2 tablespoons tamari/soy sauce if you are GF - use GF tamari – 2 tablespoons lime juice – 2 tablespoon Seasoned Rice Vinegar – 2 teaspoons tomato paste or ketchup – 2 cloves garlic minced – 2 teaspoons white miso optional – 1 tablespoon fresh ginger minced – ½ teaspoon crushed red pepper flakes