What is the difference between a spring roll and a summer roll? It's just one of those things. I'm going to guess that a summer roll is non-fried and raw and fresh, while a spring roll is typically deep fried using a wrapper of mysterious origins. I'm always kind of hesitant about ordering spring rolls at restaurants because a lot of commonly available spring roll wrappers have eggs in them. But last summer while we were making a lot of summer rolls for dinner, my boyfriend found an ingenious way to make spring rolls at home. It's not as crunchy as deep-fried spring rolls at restaurants, though that's not a huge loss to me. These vegan spring rolls are crispy, indulgent, and will satisfy your deepest takeout cravings! Please feel free to experiment with the fillings you love. I tend to vary them according to what we have, and what feels good, including: pan-fried tofu, cucumbers, radishes, bell peppers, scallions, and more. Just remember to be patient with the rolling because it is labor-intensive for the non-professional sushi or burrito maker. But, that part is half the fun. Just enjoy it :)

Vegan Appetizer Recipes: Vegan Spring Rolls Appetizers Recipe Type: Allergen Free

YIELDS 5 spring rolls PREP TIME 10 min COOK TIME 15 min TOTAL TIME 25 min

5 rice wrappers

1/2 avocado, sliced thinlyl

5-6 shiitake mushrooms, sliced thinly

1/2 carrot, thinly sliced using a peeler

3/4 cup sprouts (any kind), rinsed and patted dry

3 sprigs fresh cilantro, chopped

1 clove garlic, minced

1 tbsp neutral, high smoking point oil

to taste salt and pepper