A delicious and healthy meal using our Cashini butter that checks all boxes, these vegan summer rolls are perfect for the summer time and outdoor festivities. These are a must-try! Vegan, Gluten-Free.
Prepare all of your fillings and have them within reach. I like to work on an extra large cutting board.
Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water, making sure it’s fully submerged for 5-7 seconds. Fight the urge to over-soak. It should not be soft yet when you remove it from the water. Remove, letting excess water drip off and lay flat on your cutting board.
Arrange your fillings in a pile in the order listed above at the bottom third of the wrapper.
Fold the bottom of the wrapper up and over the fillings, tucking it in slightly to make a tight roll. Fold in the sides of the wrapper towards the center, forming a neat envelope around the fillings. Roll up the wrapper tightly towards the top, keeping it as snug as possible without tearing the wrapper. Set on a clean, dry plate.
Repeat with remaining wraps and ingredients.
Prepare the sweet and spicy cashini sauce by combining the cashini, sriracha, maple syrup, and lime juice. Adjust for your desired sweetness and spiciness by adding more or less maple syrup and sriracha.
Serve the wraps immediately with dipping sauce.
Recipe Note
It is very important not to overfill your wraps! Start with less fillings than you think, and adjust as needed.
These wraps are best served immediately or within a couple of hours. If you try to store them in the fridge the rice paper wrapper will become tough and undesirable.
