Pink Vegan Spring Rolls
Hello & Happy Friday!!
Yesterday was the first day of Spring so we are rolling out the bright and vibrant recipes! I know we are all struggling to keep it together given this quarantine period, but this recipe solidifies that you can make a veggie packed meal out of just a handful of items.
One of them being, rice paper! If you’re not familiar with this product you can find it at retailers nationwide and it cost next to nothing. Being that they are one of those hidden gems you see everywhere, I guaranteed that you’ll be able to find them at your local market even at this time.
What’s great about these wraps is that they are perfect for creating veggie or fruit wraps and the options are endless in terms of what you can pack them with. These wraps are filled with tofu, carrot, cabbage, avocado, and cilantro, and that’s it!
While we could leave these wraps clear as they originally come, it’s always fun to play around with colors and I’ve been doing this pink variety since 2014! So how do you get this pink color? You can use beet powder or frozen dragonfruit to derive color.
Sound like a fussy concept?! It’s so easy! Simply dip the paper in water for less the 1 minute until it becomes more pliable, then pack on the veggies!!
Whats great about this recipe, is everything! It’s quick, easy, affordable, kid friendly, you can play around with colors, you can pack them with fruit, mix up the veggies, perfect for any season, filling, great for entertaining, the sauce can be used as a dipping sauce for other veggies, the sauce is both sweet and spicy, and the final result is just gorgeous!
If you love innovative vegan eats that are a bargain, you have to try these vegan Pink Spring Roll Wraps!!
Why this recipe is great:
Sauce is sweet and spicy
Perfect for any season
2 based on 1 review(s)
- 8 rice paper wraps
- 1/2 block firm tofu, drained, cut into sticks
- 1 large carrot, peeled, or cut into sticks
- 1 bunch cilantro
- 3 scallions, chopped
- 1 avocado
- 1 cucumbers, peeled, de-seeded, cut into stripes
- black sesame seeds (optional)
- 3/4 cup almond butter
- 1 tbsp siracha or red pepper flakes
- 1/2 fresh orange
- 1 tbs Tamari or soy sauce
- 1/2 lime juice
- 1 tbsp sesame oil
- 1 1/2 tsp ginger
- 2 cloves garlic (minced)
- 1 tbsp rice wine vinegar
- Press tofu to remove excess water. Slice into strips.
- Cook in a pan over medium heat with a little bit of sesame oil. Should be firm and crispy. You can also skip this and just use fresh!
- Wash all produce. Slice peppers thin. Spiralize cucumber and carrot (peel carrot first).
- Slice avocados into thin slices.
- Wash cilantro and remove leaves from stems.
- Fill a large bowl with water and defrosted dragon fruit. Using a strainer you can remove the sold parts if desired.
- Soak the rice paper in the mixture for a few seconds. Once it starts to get soft, lay on a slightly damp surface to make the wrap.
- Lay ingredients down in the middle with whatever you want to show through the most first.
- Fold the sides in then choose the shortest side to roll up first.
- Sauce: in a smal dish whisk all of the ingredients together until smooth. If the sauce is too thick, add more citrus to modify the consistency. Top with crushed peanuts and or sesame seeds.