Spring rolls can be served as a fun vegan finger food or enjoyed as a main course meal. This vegan spring rolls recipe features cucumber, carrots, greens, and mango.

Vegan Spring Rolls

Ingredients:

• 4 ounces of rice vermicelli
• 16 sheets rice paper
• 1/2 cucumber, halved, seeded, cut into matchsticks
• 1 small carrot, julienned, cut into matchsticks
• 1/2 cup chopped fresh cilantro leaves
• 2 ounces baby greens salad mix
• 1/2 ripe but very firm mango, peeled, cut into matchsticks
• Your favorite dipping sauce*

Directions:

1. Cook vermicelli in large pot of salted, boiling water for 3 to 4 minutes or until al dente. Rinse under cold water and drain well.
2. Lay one rice paper wrap in a large, shallow platter filled with warm water. Leave for several seconds or until softened. Drain and transfer to a dry, flat work surface.
3. Add a small portion of the noodles, cucumber, carrots, cilantro, greens, and mango to the center of the wrap.
4. Fold the right and left sides of the wrap over the filling, then fold up the bottom of the wrap and continue rolling upwards.
5. Place spring roll on a large platter, seam-side down.
6. Repeat process with remaining wrappers and filling.
7. Serve spring rolls with your favorite dipping sauce.

*Cook’s note: Though it’s a salad dressing, I love these spring rolls dipped in San J Tamari Ginger Salad Dressing. Not only is it vegan-friendly, it is also gluten-free.

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