Summer is right around the corner and I have been obsessed with the mouth watering photos of veggie spring rolls all over instagram and pinterest. Luckily my friend Nicole is a veggie summer roll maven and offered to come over and share her favorite, easy vegan spring roll recipe with me and I wanted to let you all in on the fun. These veggie rolls with thai peanut dipping sauce were out of this world and SO easy to make. It’s going to be your favorite go-to summer recipe!

Check out the full recipe below as well as links to see more of Nicole!
And don’t forget to head on over to Nicole’s channel to see her interview me about meditation!

LINK to that –> http://youtu.be/3nrYzDUW8Qk

– 10-12 rice papers
– 2 cups mixed greens or lettuce of your choice
– I large carrot, shredded
– 2-3 scallions, shredded
– 1 avocado
– 1/2 cup water chestnuts
– warm water

Soak one rice paper at a time in warm water until softened (about one minute) Transfer to a smooth surface and add lettuce, carrots, scallions, water chestnuts, and avocado.

To roll, tuck the sides in first, then the bottom of the rice paper, and finally the top. Roll into a burrito shape and continue with remaining rice papers.

Refrigerate for 30 minutes to an hour, cut in half with a sharp knife, and serve with peanut sauce.

Peanut Sauce Recipe

1/2 cup peanutbutter
1/4 cup water
2 tbsp rice vinegar
3 tbsp soy sauce (low sodium)
1 tbsp agave
1/2 tsp ground ginger
1 tsp garlic powder
1 lime/ or 2 tbsp lime juice

Combine all ingredients in a bowl or high powdered blender. Blend or whisk until smooth.

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