PAPAYA SPRING ROLLS

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Papaya Spring Rolls with Tangy Dip are refreshing and tasty snack or side dish. Summer is not over yet and this tropical flavor may be just what you need during these hot days.

These Papaya Spring Rolls are more of a tropical than spring flavor and I have to make more before the summer is over. They are incredibly delicious and you can eat them with tofu or tempeh, stir-fry rice or noodles and other Asian dishes you love. Just keep in mind they are best eaten fresh, although they are still okay the next day.

However, this is one those dishes that taste best fresh. They are also great for parties as a finger foods. And if you feel really adventures, you may also try my VEGGIE SALMON SUSHI ROLL. In addition, I have several Asian dishes on my MAIN COURSE Recipe Page, that you may like.

Regarding the dip, I am not sure what type of vegan mayo is available in your location. I personally use Vegenaise. However, you can use other brand, but you may have to adjust the taste. You can also make the dip from cashew by visiting this RECIPE.

Otherwise, if you have not made spring rolls before, please watch my video I have included with the recipe. It shows you easy to follow instructions how to make to it. It is nothing to be scared of and I hope you will give it a try.

Thank you so much for visiting and if you have any questions or suggestions I will be happy to hear from you. In the meantime, I wish you a wonderful week.

PAPAYA SPRING ROLLS

Papaya Spring Rolls with Tangy Dip are refreshing and tasty snack or side dish. Summer is not over yet and this tropical flavor may be just what you need during these hot days.
Vegan – Gluten Free – Refined Sugar Free
Prep Time30 mins
Active Time30 mins
Resting Time3 hrs
Total Time4 hrs
Course: Appetizer, Side Dish
Cuisine: Asian, Thai, Vegan
Keyword: easy vegan recipes, Gluten Free, papaya recpe ideas, plant based, summer recipes, vegan spring rolls
Yield: 8
Author: Lena Novak – Lena’s Vegan Living

Materials

  • 8 sheets of rice wraps
  • 1 lettuce of your choice Leaves washed and trimmed
  • 1 papaya marinated
  • 1 avocado sliced
  • Fresh mint leaves
  • MARINADE
  • Juice from 1 lemon
  • 1 tbsp maple syrup
  • 1 tbsp tamari
  • 1 tsp fresh ginger shredded
  • ½ tsp garlic powder
  • 1 tsp seaweed flakes
  • 1 tsp chili sauce
  • 1 tsp sesame seed oil
  • Mix well in a bowl.
  • GARLIC DIP
  • ½ cup of vegan mayo I use Vegenaise
  • Juice from ½ lime you may use less if you prefer
  • ½ tsp garlic powder
  • ¼ cup scallions or chives
  • Mix well in a bowl.

Instructions

  • Cut papaya in half, remove the seeds with a spoon.
  • Cut the edges so you have only the narrow part of the fruit, about 4 inches long.
  • Slice the halves into about 8 pieces lengthwise and remove the skin.
  • Cut each piece into thinner wedges.
  • Place in a container and pour all the marinate on top. Mix well but gently by using thongs or fork.
  • Cover with lid or plastic wrap and marinate for 2 to 3 hours in a refrigerator.
  • When ready, roll your spring rolls and serve with Garlic Dip. Watch the video for instructions.

Video

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