Spring Rolls

This is a great go-to snack or as a friend of mine said, “it’s too hot to cook” dish. What I like best about it is that you can make these anyway you want. They could be vegetarian, vegan or completely carnivorous. These rolls in particular are vegan veggie rolls.


  • Rice paper wrappers
  • zucchini (sliced julienne)
  • baby spinach
  • carrots (sliced julienne or shaved)


  • Soak the rice paper wrapper in water for 15-20 seconds.
  • Place on a plate covered with wet paper towels, add veggies to the center of the wrapper, fold in the sides and roll.

Use any kind of dipping sauce you prefer (soy honey garlic, peanut, hot mustard, etc.). You can also add my delicious Bella Vidalia spread (recipe also on my blog) or my chick pea lemon spread or black bean zucchini spread (recipes coming to my blog soon).



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