Fresh Sushi Spring Rolls
A vibrant fusion of sushi and fresh spring rolls, filled with seasoned rice, crisp vegetables, sweet mango, and wrapped in rice paper. Served with a creamy avocado dipping sauce.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Appetizer, Main Course
- Method: No-Cook, Assembly
- Cuisine: Fusion (Japanese-Vietnamese)
- Diet: Vegan, Vegetarian, Dairy-Free
Ingredients
Scale
125 grams sushi rice
2 tbsp rice vinegar
1/2 tsp salt
1/2 tsp sugar
1/2 avocado (for sauce)
2 tbsp coconut yogurt
2 tbsp soy milk
1 clove garlic
1/2 lemon, juice
pinch of salt
dash of black pepper
1 cup cabbage
1 carrot
1 cucumber
1/2 mango
1/2 avocado (for filling)
1 sheet nori algae
2 tsp black sesame seeds
8 rice papers
Instructions
- Prepare sushi rice: Cook rice, let rest. Mix vinegar, salt, and sugar; heat to dissolve and mix into rice. Let cool.
- Prepare dipping sauce: Blend avocado, coconut yogurt, soy milk, garlic, lemon juice, salt, and pepper until smooth.
- Prepare fillings: Cut vegetables and mango into thin strips. Cut nori sheet into strips.
- Assemble rolls: Soften rice paper in warm water. Place on a towel. Add rice, vegetables, mango, avocado, nori, and sesame seeds.
- Roll: Fold bottom edge over filling, then sides, and roll tightly away from you. Slice in half if desired.
Notes
- Do not over-soak rice paper. Assemble close to serving time for best texture. Feel free to add baked tofu for extra protein.
Nutrition
- Serving Size: 1 roll
- Calories: 289 calories
- Sugar: 6 grams sugar
- Sodium: 201 milligrams sodium
- Fat: 4 grams fat
- Saturated Fat: 1 gram saturated fat
- Unsaturated Fat: 2.5 grams unsaturated fat
- Trans Fat: 0 grams trans fat
- Carbohydrates: 57 grams carbohydrates
- Fiber: 3 grams fiber
- Protein: 6 grams protein
- Cholesterol: 0 milligrams cholesterol
Find it online: https://cleanvegankitchen.com/fresh-sushi-spring-rolls/