An easy #vegan spring roll recipe!

In an effort to add more vegetables to our diet, my husband and I have started trying to incorporate new recipes into our repertoire. I was recently sent a copy of Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat and there are a TON of great recipes in it! I will say that the original recipe calls for things like ‘julienne’ and ‘chiffonade’ and I am more of a slice and dice sort of cook. I used my Cuisinart food processor to thinly slice most of it and a knife to do the rest. Along with some spring roll wrappers and a dipping sauce from a jar that I love, here is what I am starting with:

I have included the recipe below as it was written in the cookbook. I actually HALVED the recipe and we have a ton of filling left over. Between the 4 of us we ate about 12 spring rolls and only used a small portion of the filling. Keep this in mind if you are making this for your family! The filling will stay for several days covered in the fridge so whenever you are craving some spring rolls, just wet down a few more wrappers and start rolling! I served these with my favorite peanut sauce but a plum sauce would work just as well. There is definitely a skill required for spring roll wrapping. I just couldn’t get them as tight as they are when I buy at a restaurant. For detailed directions, here is a video on how to roll a spring roll . I am going to keep practicing because they were delicious!

Easy #Vegan Spring Rolls

Easy #vegan spring rolls

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Ingredients

• 1/2 head of green cabbage (thinly sliced)
• 1 bunch cilantro (roughly chopped)
• 1 bunch green onions (green parts only, thinly sliced)
• 15 fresh basil leaves (chopped)
• 20 fresh mint leaves (chopped)
• 1 large carrot (shredded)
• 1 cucumber (seeds removed and shredded or julienned)
• 1 red bell pepper (cored, seeded and thinly sliced)
• 1 yellow bell pepper (cored, seeded and thinly sliced)
• 2 firm avocados (halved, pitted, removed from skins and thinly sliced)
• 2 packages spring roll wrappers (rice papers)
• dipping sauce of your choice

Instructions

2. After processing all vegetables, combine the cabbage, cilantro, scallions, basil, mint, carrot, cucumber, bell peppers in a large bowl and mix well.
3. To assemble, dip one rice paper wrap in water as directed on package (10 or 20 seconds until softened)
4. Lay softened rice paper on a flat surface and place about 1/3 cup of the vegetable mixture in the lower portion of the wrap. (think of your wrap as a head and the filling as a smiley face on it) Top with a slice of avocado. Roll your filling into a neat little spring roll. HOW? Basically, fold the right part of the circle towards the center, then start rolling the filling away from you. Fold the left part of the circle towards the center and then finish rolling.
5. Let sit a few minutes at room temperature to allow the wrap to absorb the excess water.
6. Serve with your favorite dipping sauce. You can make them up to 2 hours ahead of time.