Vegan Super Bowl Recipes: Quick Spring Rolls

February 5, 2016
Though traditionally a dish for warmer months, these vegan Spring rolls are the perfect addition to your Super Bowl menu. On a day with so many heavy snack foods, you will thank yourself for having a lighter snack packed full of raw veggies, protein-packed tofu, and big flavor! Spring rolls can be tricky to make for the first time, so I recommend setting up a workstation with all washed and prepped veggies on one side, a plate for assemble rolls in the middle, and rice paper wrappers on the opposite side. Since the rice paper wrappers need to be emerged in warm water, it is best to set up just to the right of your stove that way you can heat the wrapper, and then assemble as you move to the right firstly transferring the wrapper to the plate and then filling with prepped veggies and fillings.
Vegan Super Bowl Recipes: Quick Spring Rolls

Vegan Super Bowl Recipes: Quick Spring Rolls

Recipe Type: Appetizers Detox
utensils YIELDS 12 spring rolls
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 12 rice paper wrappers
  • 1 bundle rice noodles
  • 1 avocado
  • 1/2 cup fresh cilantro
  • 1 package extra firm tofu (14 oz)
  • 1 cup bell pepper, thinly sliced
tomato
        graphic for recipe card

Directions

1. Wash and chop all veggies and tofu. Arrange veggies on a platter and set aside. Boil a small pot of water. 2. Cook rice noodles for suggested time and be careful not to overcook! 3. Once rice noodles are cooked, rinse with cold water, strain and add to the workstation of prepped veggies and tofu. 4. Prepare warm water in a skillet atop the stove. *It's best to heat the water and then turn off the burner. Only turn it back on throughout the process if the water becomes close to room temperature. 5. Emerge rice paper into the warm water bath and assemble rolls one at a time. 6. Refrigerate until ready to serve. As a dipping sauce, I make a mixture of soy sauce, sesame oil, and sriracha sauce (all equal parts.)
Also by Christina: Vegan Rainbow Chickpea Salad (No Tuna Salad)
Life-Changing Butternut Squash Cheeze Sauce
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
___ Photo: Christina Ramirez

Avatar
Christina credits adopting the vegan lifestyle as the single most profound shift in her life. She went on Weight Watchers for the first time in 7th grade; she struggled with eating habits and weight issues until college, when she finally decided to take her health seriously. Veganism has helped Christina maintain a healthy body weight and achieve peace with her body. She believes veganism is what led her to become the energetic, go-getter, healthy, holistic person. Follow Christina on Pinterest @vegannugget and Instagram @christinaramireznyc.

JOIN THE CONVERSATION

always stay inspired!