16 Vegan Makeovers on Your Favorite Summer Recipes

Created by health and wellness coach, Claire Grieve

Serving Size: 10 spring rolls

"I created these beautiful spring rolls to be a healthy version of a traditional summer spring roll," explains Grieve. "My version is full of fresh, enlivening vegetables and flavors. Not only will you get a major dose of vitamins, minerals, antioxidants and fiber when you eat these, you will also feel satisfied. These rainbow spring rolls are filled with healthy fats and plant-based proteins and are so very delicious."

● 10 spring roll rice paper wraps

● 1 large carrot

● 1 large cucumber

● 1 avocado

● handful fresh cilantro

● 5 large green lettuce leaves

● 1/2 cup salted natural peanut or almond butter

● 1-1/2 tbsp soy sauce (tamari or coconut aminos if gluten-free)

● 2-3 tbsp honey of maple syrup

● 1/2 medium lime, juiced

● 1/2 tsp garlic chili sauce

● 1/2 tsp fresh grated ginger

● hot water (to thin)

Prepare all vegetables. Peel, remove seeds and slice carrot and cucumber into matchbox size or julienne. Thinly slice avocado. Remove the cilantro leaves and roughly chop. Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Lay a large green lettuce leaf in the center of wrapper. Place a slice of avocado, carrots, cucumber and cilantro next to each other. Fold the wrapper over the filling and roll into a tight cylinder, fold the sides as you go. Cut the veggie roll in half. Serve with micro greens or salad and dipping sauce of choice.

For the dipping sauce, place all ingredients, except water, into a bowl and whisk together. Add hot water 1 tbsp at a time and continue whisking until you achieve a pourable consistency.

Image courtesy of Claire Grieve