Vietnamese Vegan Rainbow Rolls

Allergens

None

Ingredients

• 8 rice paper wrappers
• 1 medium carrot, julienned
• 1 cucumber, julienned
• 2 cups mixed leafy greens (e.g., spinach, lettuce)
• 1 avocado, sliced
• 1 cup cooked quinoa
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar (optional)

Instructions

1. Fill a large bowl with warm water for softening the rice paper wrappers. One at a time, submerge each wrapper in the water and let it soften for about 10 seconds. Remove from the water and place on a clean surface.
2. Lay the softened wrapper horizontally before you. Place a small amount of cooked quinoa in the center of the wrapper, then top with a few julienned carrots and cucumbers. Add a handful of mixed leafy greens, a couple of avocado slices, and a sprinkle of fresh basil, cilantro, and mint leaves.
3. Fold in the sides of the wrapper and roll it up tightly, enclosing all the ingredients. Repeat this process for the remaining wrappers and ingredients.
4. In a small bowl, mix together the rice vinegar, sesame oil, and sugar (if using) to create a dipping sauce. Serve alongside the rolls for an added burst of flavor.

Chef’s Insight

The key to perfecting these rainbow rolls is finding the right balance of flavors and textures. Feel free to adjust the ingredients to suit your personal taste preferences.

Notes

These rolls are gluten-free and refined sugar-free, making them a perfect choice for those following these diets.