These vegan spring rolls are made with fresh fruits, veggies and herbs with a super tasty dipping sauce made of avocado, lime and maple syrup. They are super easy, fresh and delicious!
Send some love to glutenfreeveganpantry.com where we found this recipe!
Cook the Spinach Noodles as per package instructions. Drain and rinse with cold water.
Take one rice paper wrap and place it on a cutting board. Using a wet paper towel, wring some water onto the rice paper wrap and use your hand to rub it around on the wrap. After about 10 seconds, the wrap will begin to moisten and become workable.
Place about 4 matchsticks each of carrots, cucumbers, pineapple and strawberries onto the centre of the rice paper wrap. Add about 3 tbsp worth of rice noodles. Top with either 4-5 mint leaves or a handful of cilantro.
Wrap the rice paper wrap. Start by folding the left side of the wrap over the filling. Follow with the right side, keeping things moderately tight. Then, fold up the bottom of the wrap over the fillings, tuck it under the fillings and proceed to gently roll the remainder of the wrap until you have your spring roll.
Place onto a plate with the seam-side down and cover with a moist paper towel to keep things fresh until you’re ready to enjoy.
Continue the same process until you have made all 10 of your spring rolls.
For the dip put all ingredients to a blender or processor attachment of an immersion blender. Blend on high for about 1 minutes, or until smooth and creamy.
Notes
These can be stored in the fridge for a few hours until ready to eat, but are really best to be enjoyed immediately.
By VeggieSouls
