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Vegan Spring Rolls cut in half

Vegan Spring Rolls

Vegan spring rolls are a delicious and flavorful dish that are enjoyed by many, offering a burst of fresh flavors and textures. Made with rice paper wrappers filled with an array of colorful vegetables, aromatic herbs, and often served with a delectable dipping sauce, vegan spring rolls are a tantalizing and satisfying side dish, appetizer or snack that can be savored by vegans and non-vegans alike.
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Ingredients
  

  • 8 - 10 spring roll wrappers
  • 1 cup shredded cabbage
  • 1 cup shredded carrots or cut into thin strips
  • 1 cup sliced red bell peppers into thin strips
  • 1 cup sliced cucumbers into thin strips
  • 1/2 cup sliced scallions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup soy sauce, tamari or coconut amino
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Instructions
 

  • Prepare all the vegetables with dicing, slicing, shredding or cutting into strips.
  • A fast way is to mix together the cabbage, carrots, bell peppers, cucumber, scallions, cilantro, mint, soy sauce, rice vinegar, and sesame oil in a bowl. (Note: For a pretty presentation, keep the vegetables seperate and add a spoonful of each per wrapper and combine dressing of soy sauce, vinegar, and seasme oil and drizzle over vegetables before wrapping.)
  • Place a wrapper on a flat surface and spoon about 1/4 cup of the vegetable mixture onto the wrapper. Fold the sides of the wrapper inwards, then roll the wrapper tightly.
  • Repeat with the remaining wrappers and vegetable mixture.
  • Serve the spring rolls with your favorite dipping sauce. (Note: to make appetizers, gentlly cut the spring rolls into smaller or bite sized sections)