Summer Rolls Recipe
These rolls are vegan, gluten free, nut free, and so customizable so go ahead and make them your own!
Servings: 10 Rolls
- 2 cups Soba noodles or regular noodles (cooked)
- 1 cucumber peeled and cut into thin strips
- 1 avocado (large) peeled and cut into slices
- 1/4 head purple cabbage chopped or shredded
- 10 sheets rice paper
Fill a shallow dish with water. Immerse the rice paper in the water and flip so that both sides are soaked. Remove it within a few seconds and place it on your kitchen board or clean kitchen counter.
Start layering your toppings in such a way that they are log shaped on the side closest to you after leaving an inch from the edge.
Fold the sides in. Gently lift the edge closest to you and tuck it over the toppings. Continue rolling until you get to the end of the sheet.
Cover the roll with a wet paper towel so they don't dry out.
Repeat till all the fillings are divided between the rolls.
Serve with your favorite dipping sauce and ENJOY!
Serving: 1Roll | Calories: 239kcal | Carbohydrates: 47g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 457mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 2mg