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Southwest Vegan Spring Rolls with Smoky Chipotle Sauce

Ashley
  • 50 minutes
  • Serves 20

INGREDIENTS

1

Avocado, firm ripe

1 15 ounce can

Black beans

2

Carrots, medium

1/2 cup

Cilantro, loosely packed leaves

1 clove

Garlic

1

small head Romaine

6

Scallions

2

ears Sweet corn

1/4 cup

Tomatoes, fire roasted

1 tbsp

Chipotle pepper in adobo sauce

1 tsp

Paprika, smoked

2

Red peppers, jarred roasted

3/4 tsp

Sea salt

1/2 tbsp

Apple cider vinegar

1/2 cup

Cashews or shelled hemp seeds, raw

20

Spring roll wrappers, round skins

1/2 cup

Water, filtered