Easy Summer Rolls (Vegan)

Easy Summer Rolls are packed full of bright, fresh veggies and make the perfect light and delicious appetizer or meal! You can even prep them the night before and enjoy them for lunch the next day! Enjoy with your favorite dipping sauce!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time:

Total Time: 25 minutes

Servings: 8 rolls

Calories: 116 kcal per serving

Ingredients

16 - sheets rice paper
1 - carrot
1 - mango
1 cup - cabbage
1 - cucumber
1 - bell pepper
lettuce leaves
1 handful - mint
1 - avocado
peanut sauce

Instructions

Prepare your rice paper wraps as you’re ready to roll them but running each wrap under water for 5 seconds each. I like to use 2 wraps per roll and run them under the water at the same time. You can do this with just one wrap if desired. Lay the first wrap down (I find that doing this on parchment paper helps it not stick as much). Lay the second wrap down on top of the first so that there’s about an inch over hanging (this just give you more space to work with).
Lay the green leaves down in the center of the rice paper (I split mine into small pieces to make it easier). Stack up all of the veggies, mango, and the mint so that you’re using about 1/8 per roll. I usually just eyeball it to try and make them all even. Leave 1/2 of an inch clean on the sides.
Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video above to see how I do it.
Enjoy immediately or the next day with a big bowl of peanut sauce!
These will keep well for up to about 2-3 days in an airtight container in the fridge.

Nutrition