Valentine’s Day is coming! Cue all the fun pink foods! While this holiday is ubiquitous for heart candy and baked goods, you can absolutely capture the essence of this holiday with some veggie packed dishes.
My personal favorite? These Pink Spring Rolls!
Prior to cooking I would always pick spring rolls up at Whole Foods. I soon realized just how easy they were to make, and we featured them on EDS back in 2014! What’s even more fab about this effortless concept? You can dye the wraps whatever color you like! I say with the upmost confidence, I created the first pink spring roll on the internet lol, because they were nowhere to be found and dragon fruit had just made it’s way onto the market. Needless to say I was obsessed with finding any way to use it!
What is rice paper?
Let’s talk 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 all year round. Bonus, you can use them to make faux bacon!
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 you can easily leave these wraps clear as they originally come, it’s always fun to play around with colors.
How do you get that pink color?
You can use beet powder, beet juice, or frozen dragonfruit to derive this same vibrant color. Sound like a fussy concept?! It’s so easy! Simply dip the paper in the colored water for less the 1 minute until it becomes more pliable, then pack on what3ever veggies you like!!
Whats great about this recipe, is everything! It’s quick, easy, affordable, kid friendly, you can play around with colors, keep them plain, 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 my staple vegan Pink Spring Roll Wraps with peanut sauce!!
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 all veggies thin or use a peeler. You can also Spiralize the veggies for an added effect.
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 small dish whisk all of the ingredients together until smooth. If the sauce is too thick, add more orange juice to modify the consistency. If it’s too water, add more peanut butter. Top with crushed peanuts and or sesame seeds.