Vegan Rice Paper Summer Rolls #vegan #lunch

Vegan Rice Paper Summer Rolls #vegan #lunch

These Veggie lover Rice Paper Summer Rolls are ideal for a brisk, solid and heavenly lunch or supper. They just take 10 minutes to make and taste astonishing with soy sauce or some other sauce you like. Veggie lover, without gluten and sans oil. Appreciate!

On the off chance that you are accustomed to requesting rice paper summer comes in Asian caf├ęs and you have never made them yourself, at that point certainly try this recipe out. You will be astonished by how simple summer rolls are to get ready.

I adore how adaptable these rolls are – you can fill them with your preferred vegetables and make them look significantly progressively summery and bright by shading the rice noodles with normal sustenance shading, for example, beet or carrot juice. I like to fill them with spiralized zucchini and carrots, avocado, ringer pepper, horse feed grows and toasted sesame seeds.

I think these rolls are impeccable as an in a hurry lunch or supper – essentially place them in your lunch box and eat them at whatever point you need. You can leave them entire or cut them into cuts in the event that it is simpler – and less muddled! – for you to eat.

Also try our recipe Raw Vegan Pad Thai

Vegan Rice Paper Summer Rolls #vegan #lunch

Veggie lover Rice Paper Summer Rolls are delectable, crisp and simple to make. In case you're searching for a sound and simple veggie lover recipe for summer, you will love these spring rolls!


  • 10 rice papers wrappers
  • 200 g rice noodles
  • 3 spiralised carrots
  • 1 spiralised zucchini
  • 1 avocado
  • 1 bell pepper
  • 1 handful of alfalfa sprouts
  • 2 tbsp toasted sesame seeds (optional)


  1. Cook the noodles according to the instructions on the package. Drain, rince under cold water and drain again.
  2. Cut your veggies finely or spiralize them with a spiralizer.
  3. Fill a large bowl with hot water and dip your rice paper in it for 15 seconds or until it softens. It will continue to soften while you garnish it.
  4. Place it on a cutting board covered with a wet kitchen towel to prevent it from sticking. Place the rice noodles and the veggies in the center, leaving 3 cm on each side of the rice paper. Don’t be afraid to put a generous quantity of noodles and veggies on each rice paper as the rolls look better when they are big.
  5. Now roll the rolls as you can see in the video. Start by folding the part in front of you over the veggies, then seal the sides and continue rolling until you have a nice summer roll in your hands.
  6. Dip in soy sauce or any other sauce you like. Enjoy!

Read more our recipe : Blueberry Lemon and Cucumber Gin Mojitos

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