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Vegetable Spring Rolls

Prep Time15 mins
Servings: 2 people

Ingredients

  • 4 rice rolls
  • 1 cup shredded carrots
  • 1 cup cucumber julienne
  • 1 cup baby spinach or other dark leafy greens
  • 1 cup cooked rice or noodles
  • 2 TBS Sunbutter or nut butter
  • 2 TBS soy sauce, tamari, or coconut aminos
  • 1 tsp sriracha or gochujang (optional if you like it spicy)
  • 1 TBS rice wine vinegar or red wine vinegar
  • 1/2 avocado
  • 1 cup air fried tofu

Instructions

  • dip rice paper in warm water to soften
  • lay on a plate and pile ingredients in the center
  • roll up like a burrito - one side over then the sides toward the middle and roll
  • repeat until all rice rolls and ingredients are gone
  • make the sauce - add Sunbutter/nut butter, tamari/soysauce/coconut aminos, sriracha/gochujang, and vinegar in a bowl - whisk together - adjust based on your taste
  • slice your veggie rolls in half and enjoy!