Vegan Rainbow Superfood Rolls
Ingredients
- 7-10 sheets rice paper
Vegetables
- 1/2 avocado sliced
- 1/4 cup green pepper sliced
- 1/4 cup red pepper sliced
- 1/4 cup yellow pepper sliced
- one zucchini spiralized or finely cut
- one carrot spiralized or finely cut
- one cucumber spiralized or finely cut
- 1/4 small red cabbage shredded
- 1/2 can chickpeas
Noodles
- 100-150 g cellophane noodles or rice noodles
- Pinch of sea salt
Preparation
Boil the noodles as per the instructions on the packaging, discard the hot water and rinse with cool water. Optional: Color one part of the noodles with beet juice and stir until all the noodles are pink. You can color the other part with a little bit of spirulina powder for a turquoise color or with turmeric powder for a yellow color, get creative!
Finely cut or spiralize your veggies and fruits in case you want to use fruits too
Roast chickpeas with a little bit of oil and soy sauce optional in a saucepan
Fill a large bowl or pot with water and completely dip your rice paper in the water for about 10-20 seconds.
I used a lightly greased parchment paper on my working surface to avoid that the rice paper sticks to the surface. Place your cooled noodles and veggies in the center of the rice paper and a bit in front of it
Roll it up carefully, it's a bit tricky since the rice paper is very thin and can burst easily. I always seal the sides first
Dip in sauce of choice, for example, soy sauce or peanut butter sauce.
