Vibrant beautiful rolls that full of natural goodness like veggies and super fruits. Dip or glaze with heart healthy nut butter dipping sauce to complete your taste-buds. Perfect lunch, snacks or work out meal.
Course Appetizer, Main
Cuisine Vietnamese Fusion
Keyword Summer roll, Vegan spring roll, Veggies roll
Prep Time 20 minutesminutes
Cook Time 2 minutesminutes
Total Time 22 minutesminutes
Servings 8rolls
Author Victoria
Ingredients
0.5bell pepper
1medium carrot
1avocado
5radish
4leaveslettuce or spinach equivalent
0.25purple cabbage
0.5cupcilantro, parsley, basil or of choice
1mangoalternate flavor
8rice papersoptional: soy wrappers
Dipping sauce
3Tbsppeanut butteror almond butter
2Tbspsoy sauce
1Tbsplime juice or apple cider
1Tbsphoney or Vegan syrup
Instructions
Prepare all ingredients by peeling off and cutting avocado into long thin slices.
Thinly slice radishes as well as cut carrots, bell pepper into long match sticks.
Shred cabbage if using.
Make sure all ingredient is dried without dripping water.
Microwave 1/2 qt water to soak the rice papers.
Dip and turn to make sure rice paper are wet throughout.
Arrange vegetable & fruit slices on top.
Gently lift one end to fold over fillings, then roll and tuck as you go.
Serve with nut butter dipping sauce immediately. Cover rolls individually with plastic wrap to preserve freshness and avoid soggy if delay serving.
Nut butter dipping sauce
Microwave or warm up 1 Tbsp of water and 2 Tbsp soy sauce. Add honey and stir till fully dissolve.
Add nut butter (peanut, almond, etc.) and fork to mix them well.
Finally adjust the taste with lime juice or apple cider till desire.