Easy Vegan Summer Rolls
Ingredients
- 8–16 sheets of rice paper
- 1 large carrot
- 1 mango
- 1 cup of cabbage
- 1 small cucumber
- 1 small bell pepper
- Lettuce leaves
- handful of mint
- 1 avocado
- peanut sauce for serving
Preparation
Prepare the rice paper wraps by running each under water for 5 seconds each as you are ready to roll them.
Lay the first wrap down on parchment paper to help prevent sticking.
If using two wraps per roll, lay the second wrap on top of the first with about an inch overhang.
Lay the green leaves down in the center of the rice paper and split them into small pieces if easier.
Stack up all of the vegetables, mango, and mint in the center, using about one-eighth per roll, and eyeball to make them even.
Leave half an inch clean on the sides of the wrap.
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.
Enjoy immediately or the next day with a big bowl of peanut sauce.
