Veggie Spring Rolls
Don't be intimidated by these vibrant spring rolls—they're easier to make than you might think. Stuffed with fresh raw vegetables, these stunners are an impressive healthy vegan appetizer for your next gathering.
- 1 medium beet (preferably Candy Cane or Chioggia), peeled
- 1 medium radish (preferably watermelon), peeled
- 8 rice paper wrappers
- 1 firm ripe avocado, thinly sliced
- 2 cups grated carrot
- 2 cups finely chopped red cabbage
- 8 large fresh basil leaves
- 8 large fresh mint leaves
- ¼ cup smooth natural peanut butter
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons water
- 1 ½ teaspoons rice vinegar
- 1 ½ teaspoons pure maple syrup
- ½ teaspoon minced garlic
- ⅛ teaspoon crushed red pepper (optional)
- To prepare spring rolls: Thinly slice beet and radish and cut each slice in half.
- Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.
- Arrange 2 halved beet slices, facing in opposite directions, horizontally in the center of a wrapper. Place 2 avocado slices vertically next to the beets. Add 2 halved radish slices vertically, facing each one opposite the one next to it, next to the avocado. Top the beets with ¼ cup carrot. Top the avocado and radishes with ¼ cup cabbage. Place 1 basil leaf on the carrots and cabbage and 1 mint leaf directly below the basil. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.
- To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, syrup, garlic and crushed red pepper (if using) in a small bowl until smooth.
- Serve the rolls with the dipping sauce.
MAKE AHEAD TIPS