Spring Roll Sushi

Spring roll sushi will satisfy your sushi cravings in a fresh new way: in the form of a spring roll! It's vibrant, satisfying, and 100% vegan!

Course Appetizer

Cuisine Asian-Inspired

Diet Vegan

Prep Time 20

Cook Time 5

Total Time 25

Servings people

Calories 622kcal

Author Louisa

In a non-stick skillet over medium-high heat, cook the sweet potato and asparagus for about 4 to 5 minutes or until you can pierce the sweet potato with a fork but still retain some bite.
Dip one rice paper in a wide and shallow bowl of warm water, swishing it back and forth for 5 seconds or until pliable.
Fill the paper with the potato and asparagus mixture, spinach, avocados, and quinoa. Work quickly so the paper doesn't stick to your work surface!
Roll the rice paper tightly around the filling and cut the veggie spring roll in half with a sharp knife. Continue with the remaining ingredients.
For the dip, simply combine all the ingredients in a small bowl until completely incorporated. Serve alongside the spring roll sushi and enjoy.

Don't try to moisten all the rice papers at once! Moisten one rice paper at a time and work fast since it will be difficult to work with once it's dipped in water.
Do not stack the sushi spring rolls on top of each other immediately. Wait for the finished spring rolls to dry, or they will stick to each other.
Store your leftover spring roll sushi and dip in separate airtight containers in the fridge for up to 4 days. These veggie rolls are best enjoyed immediately!