First of all, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!
With the hot weather that is announced for this weekend, not a lot of us will fancy a heavy lunch or dinner. Besides, eating a fully vegan dish once in a while isn’t so bad for our body. When you’re also able to keep a certain crunchiness to the dish, the lack of meat is not so unbearable after all, as there is, for example with these amazing Diet Vegan Spring Rolls, an immediate feeling of fullness that will meet your secret expectations of feeling stuffed !
They really are very easy to make, and the variety of raw ingredients that you can pick from your pantry to combine is infinite. For an optimal roll, make sure the rice paper sheet is fully wet at first, but then also make sure to gently dry them it with a kitchen towel before you put the vegetables on it and roll over. Here are the (shredded) ingredients of the spring rolls I took the pictures of :
- rice paper round sheet
- mixed salad leaves
- red cabbage
- mixed color bell peppers
- spring onions green leaves
You could also use some of the following ingredients : mint leaves, mungo beans, arugula, white cabbage, cucumber, raw zucchini, etc.
It may sound tasty as it is, but surprisingly, once it is rolled up and you’re finally satisfying this hot desire of yours of taking a big bite of this marvellous and colorful spring roll, the taste isn’t fully there… the rice sheet is leaving an odd feeling in your mouth and the consistency is just too strange.
Hellooooooo !!! We forgot to make the sauce !!! For a quick fix, just pour some fish sauce over chopped mint leaves, and that’s it !
Now, come on, dip your vegan spring roll in the sauce, and take a new big bite. ISN’T IT TO DIE FOR ?!?!!!!
I hope you enjoy it as much as I do, this has become a Classic in our home !
For more insight on health and diet matters, READ MORE HERE.
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.