A refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime meal, and are delicious dipped in a peanut sauce.

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free noodles and tamari (not soy sauce, which typically contains gluten).

MAKE IT PEANUT FREE: Substitute almond butter (if not avoiding nuts altogether) or sunflower seed butter for the peanut butter.

PREPARE IN ADVANCE: You can definitely mix together the peanut sauce in advance. You can also prepare the veggies several hours or up to 1 day in advance, and store them in an air-tight container (they will lose freshness with time). The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you’d like to keep them fresh for an hour or two, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).

Tip: to bulk up the protein, and to make this a complete meal you can totally add tofu strips

Note: The nutritional information is per serving (the peanut sauce is not included)

This is an Andalusian version of Gazpacho. It´s fresh, cold, easy to make, and is an ideal way to taste the peak of summer with all the intense flavors, aromas, and colors of the season.

Note: This recipe is from a book called “Receitas Leves” by José Avilez. Check out his website – https://www.joseavillez.pt/

If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_

Love you all! ︎