Vegan Summer Salad Rolls Recipe

Name: Vegan Summer Salad Rolls Recipe | Taylor Farms
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 5 rolls
Cuisine: American
Ingredients: 1 Taylor Farms Sunflower 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)

Total TIME

15 minutes

SERVINGS

5 rolls

Ingredients

1 Taylor Farms Sunflower 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)

Directions

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.
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.
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 the included dressing. Enjoy!