Growing up, summer rolls are a staple in my home. My mom would always prepare them as an easy “snack” or quick light meal for my siblings and I after school. However, her version usually involves some meat or seafood.
Now that I am older and am able to experiment in the kitchen, I love being able to put a twist in non-plant-based meals. This is one of them.
These summer salad rolls are vegan and gluten-free friendly, no oil is needed and it can be made in less than 20 minutes. What makes it so easy to make? A little help from Taylor Farms’ salad kits. They have several salad kits available. What I love the most and that is vegan and gluten-free friendly is the Tangerine Crunch Salad Kit.
The Tangerine Crunch Salad kit includes:
-chopped cabbage and romaine
It is good as is already, but to make these Fresh Vegan Summer Salad Rolls even more amazing, I added:
-red bell peppers
Even if I did not make these Vegan Summer Salad Rolls, I can eat this Tangerine Crunch Kit as is. They are simple and loaded with so many veggies. Super fresh and filling. You can top them with anything you want.
So, are you ready to dive into these Fresh Vegan Summer Salad Rolls?? If you make this recipe don’t forget to tag me on Instagram @astepfullofyou! You can also follow me along on Pinterest and Facebook for more recipe inspiration and more about my everyday life! Have fun making this recipe! #GoToGreensPrint
A super fun and easy vegan and gluten-free recipe to make. Filled with lots of veggies and will satisfy all non-veggie lovers! Serve as an appetizer or a light meal!
-1 package Taylor Farms’ Tangerine Crunch Kit
-1 small head purple cabbage, thinly sliced
-1 carrot, julienne
-1 small red bell pepper, thinly sliced
-3-4 fresh tangerines
-½ cup fresh basil leaves
-dried cranberries (comes with kit)
-sliced almonds (comes with kit)
-toasted quinoa (comes with kit)
-tangerine vinaigrette (comes with kit)
- Fill a large bowl with warm water. Dip each rice paper roll into the water, fully covering the surface area. Lay the rice paper on a flat surface like a cutting board.
- Add purple cabbage, carrots, red bell pepper, 2-3 pieces of tangerines, 2-3 basil leaves, a small handful of the salad from the kit onto the middle section of the rice papers.
- Roll the rice paper rolls like that of a burrito. Slice into thirds or halves. Top with dried cranberries, sliced almonds, and toasted quinoa. Drizzle with tangerine vinaigrette. Enjoy!
*Sub for any veggies you want (i.e. cucumbers, mushrooms, beets, avocados…)
*Store salad rolls in a tight container in the fridge for up to 3 days
Keywords: vegan, gluten-free, soy free, healthy
***This post is sponsored by Taylor Farms. I only share with you products I really enjoy and Taylor Farms is definitely one of them!