Super fresh and full of flavor! These rolls fill your cravings for fresh veggies and just the right amount of sweet mango goodness to treat that sweet tooth!
There were these rice paper rolls just laying in the cabinet waiting to be used. I of course knew I had to do something with them…so I made vegan veggie rice paper rolls! I’m not a vegan or anything, but I do like to eat vegetarian based foods and meals.
The veggies
Choose fresh veggies and cut them the day your going to use them ( cutting the veggies a day before could lead to less crunchy vegetables.
Change up
If you dont have any of the veggies in this recipe try using other vegetables.
For meat or seafood lovers
Add in cooked chicken, shrimp, or any other meat or seafood you like.
Ingredients
Category: vietnamese
Serves: 1 per 3 rolls
3 rice paper roll wrappers.
Thinly sliced cucumber.
Thinly sliced carrot.
Lettuce.
Sliced avocado.
Mango slices (to serve).
DIRECTIONS
Wet the wrappers and fill with all the ingredients (except the mango).
Roll up and place on a plate.
The dips
Coconut amino dip
2 tbsp coconut aminos.
1 tbsp rice vinegar.
Sesame seeds.
DIRECTIONS
Gently whisk.
Nut butter dip
1-2 tbsp smooth nut butter ( I used sunflower seed butter).
Crushed pistachios.
DIRECTIONS
Place the dip on the side of the plate of rolls.
Garnish with the mango and enjoy!
Healthy little vegan 