Easy meal #10 : vegan spring rolls

rouleaux de printemps végétariens- vegan spring rolls - Sweet Cabane

Easy meal #10 : vegan spring rolls

This is light recipe to finish summer time! perfect for dinner : as a starter, or as a main dish, depending on how hungry you are!! My kids love them, which is good news to make them eat some vegetable, isn’t it?? Moreover, these rolls are very fast and easy to make! Let’s go!

Preparation time : 10 minutes

Ingredients (4 servings)

  • 4 sheets of rice paper
  • 2 avocados, sliced
  • 12 mint leaves
  • 12 basil leaves
  • 12 sprigs cilantro
  • 2 medium carrots, julienned and chopped
  • 20 g dried rice vermicelli, cooked and drained
  • 4 pieces of lettuce

For the sauce : 

  • 2 tablespoons hoisin sauce
  • 1 tablespoon tahini sauce
  • 1 tablespoon water
  • Half a lime juice


Have all the other ingredients ready around your workstation. Then prepare a damp cloth on which to make the summer rolls. 

Proceed for each roll as follows :  take a sheet of rice paper and submerge it completely in a hot water recipient. Remove it immediately and place it on the damp cloth. Place 3 slices of avocado vertically across the center of the rice paper. Place 3 mint leaves, 3 basil leaves, and 3 sprigs of cilantro on top, across the avocado slices. Grab a small handful of carrots and place them in two small heaps across the herbs. Do the same with the vermicelli. Finally, roll a piece of lettuce into a cigar shape and place it on top. Go with conventional wisdom and don’t stuff your rolls, as the rice paper is quite flimsy!

Fold the left edge of the rice paper over the center mound, then the bottom and the top edges. Finally, roll the mound to the left toward the final edge. Try to wrap the roll as tightly as possible.

Then make the sauce, combining all the ingredients together…. If you don’t have enough time, you can buy some ready-to-eat spring rolls sauce at your supermarket!

You can sprinkle some peanut scrumbs on top of each spring roll… Delicious!!!

Have a lovely weekend,

Emilie.

Leave a Reply

Your email address will not be published. Required fields are marked *