Vegan Summer Salad Rolls

5 rolls
Total Time
15 minutes


  • 1 Tangerine Crunch Chopped Kit
  • 1 small head purple cabbage, thinly sliced
  • 1 carrot, julienne
  • 1 small red bell pepper, thinly sliced
  • 3-4 fresh tangerines
  • ½ cup fresh basil leaves
  • dried cranberries (comes with kit)
  • sliced almonds (comes with kit)
  • toasted quinoa (comes with kit)
  • tangerine vinaigrette (comes with kit)


  1. Fill a large bowl with warm water. Dip each rice paper roll into the water, fully covering the surface area. Lay the rice paper on a flat surface like a cutting board.
  2. Add purple cabbage, carrots, red bell pepper, 2-3 pieces of tangerines, 2-3 basil leaves, a small handful of the salad from the kit onto the middle section of the rice papers.
  3. Roll the rice paper rolls like that of a burrito. Slice into thirds or halves. Top with dried cranberries, sliced almonds, and toasted quinoa. Drizzle with tangerine vinaigrette. Enjoy!

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