Vegan Veggie Spring Rolls

Its spring and that means all the veggies! This recipe really encompasses the feeling of spring and the rainbow of veggies its packed with. This recipe is fairly inexpensive to make, packed full of nutrients and completely guilt free! It looks fancy but its actually pretty easy to make and only takes about 30 minutes to make.



  • 1 beet
  • 1/2 large sweet potato
  • 1/2 large red pepper
  • 1 bunch of collard green leaves ( you could also use leafy cabbage also)
  • 2 cups brown rice
  • 1 cup carrot shreds (about 1 to 2 large carrots)
  • 1/2 sweet onion
  • 1/2 cucumber
  • soy sauce
  • sesame seeds
  • turmeric
  • salt & pepper
  • 2 cups Rice vinegar
  • 2/3 cup sugar


  1. Start by cutting up all you veggies
    1. Julienne chop your peppers.
    2. Peel and dice your beet and sweet potato into  thick strips (think like thick French fry size wise)
    3. Shred carrots
    4. Dice cucumbers
    5. Finely chop onion into strips
  2. Heat oven to 425 degrees, place beets, sweet potatoes and red peppers on baking sheet. Sprinkle with olive oil, season sweet potatoes and red pepper with salt n pepper. Sprinkle beets with sesame seeds and turmeric poweder also.


  1. Heat veggies for about 20 min or until beets and sweet potatoes are tender.
  2. While your veggies are roasting, pickle your cucumber, onion and carrots.
  3. Heat rice vinegar on the stove, add sugar and 2 TBSP of salt. Mix until dissolved.
  4. Pour mixture into mason jar and add your veggies.
  5. Next we’re going to blanch our collard green leaves and prepare them to be wraps.
  6. Wash collard green leaves thoroughly, then  we’ll want to cut out the stem to allow them to roll easily. Cut a V into the bottom of the leave so that thick stem portion is removed.
  7. At this point cook your 2cups of rice as instructed. I use the 90 second microwavable rice to save time ha.
  8. To blanch the leaves, we’ll put them in simmering water for 30 seconds then drop them in a bowl of ice water. Bring about 4 cups of water to a strong simmer. Place leaf in water for 30 seconds and then place in cold water. When the next leaf is ready to be put in the cold water, I move the leaf that was in the water to a plate covered in paper towel so it can be dry off. Continue process till all leaves have been blanched.
  9. Your veggies should be roasted, pickled and blanched at this point.


  1. Time to wrap this up–literally! Place one collard green leaf on a plate, add your veggies and rice. Then burrito wrap it! (If you’re not sure how to do the burrito wrap i suggest youtube and google ha).


  1. Once your wraps are done, sprinkle with sesame seeds–serve with soy sauce and some spicy sriracha vegan mayo!


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