Refreshing gluten free spring rolls filled with plant-based patties and fresh veggies. These rolls are vibrant, fun to build and make for an impressive appetizer or snack for guests.
Bake 2 Amy’s Organic Sonoma Veggie Burger patties in a 400°F oven for 4-5 minutes. Flip and bake for an additional 5 minutes. Remove from oven and cut burgers into thin strips.
Liberally wet a wooden cutting board and run a sheet of rice paper under warm water. Gently massage rice paper on cutting board until thoroughly softened.
Place pieces of carrot, cucumber, purple cabbage (plus romaine and green onion if using) and 2 veggie burger strips on rice paper. Gently roll up rice paper while tightly pulling in edges to create a spring roll. Repeat with remaining ingredients. Serve with desired dipping sauce (optional).
Prepare veggies/spring rolls ahead of time. Keep refrigerated until serving.