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Vegan Spiralized Summer Spring Rolls

Prep Time30 mins
Total Time30 mins
Servings: 6


  • For the dipping sauce:
  • 1 teaspoon sesame oil
  • 1/4 cup peanut oil
  • 1/4 cup tahini
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 teaspoons chili oil
  • 1 teaspoon honey
  • 1/2 teaspoon cayenne pepper
  • 1 garlic clove minced
  • For the spring rolls:
  • 6 rice paper wrappers
  • 1 large avocado peeled, pitted and thinly sliced (1/8” thick)
  • handful of fresh cilantro
  • handful of fresh mint
  • 1 large English seedless cucumber Blade D, noodles trimmed
  • about 2 medium carrots peeled and julienned
  • about 2 packed cups Boston or Bibb lettuce
  • 1 large lime quartered
  • pepper to season


  • Make the dipping sauce. Combine all of the ingredients into a food processor and pulse until creamy. Reserve six tablespoons and save the rest in the refrigerator for future use (or freezer.)
  • Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
  • Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
  • In the middle of one of the rice wrappers, lay 2 avocado slices (only do 1 if that’s all can fit) down, 1 pinch of cilantro and 1 pinch of mint, cucumber noodles, carrots, and top with lettuce. Squeeze over with 1/2 lime wedge and season with pepper.
  • Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the avocado faces up.
  • Continue with the remaining ingredients and rice wrappers to make four. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
  • Serve the spring rolls with the dipping sauce.