Easy Vegan Breakfast Summer Rolls
Author: 
Recipe type: breakfast
Cuisine: vegan
Prep time: 
Total time: 
Serves: 9 - 10 summer rolls
 
These easy vegan breakfast summer rolls are filling, customizable and the perfect blend of fruit and grains. Plus, they're super pretty and are great for fancy brunch parties.
Ingredients
For the vegan breakfast summer rolls:
  • 9 - 10 dried rice paper wrappers
  • 2 tbsp amaranth, uncooked
  • 6 tbsp mixed grains, uncooked (I used 2 tbsp each spelt and barley)
  • ¾ cup maple water
  • about 3 cups of chopped fruit*
  • 2 - 3 tbsp coconut flakes
For the dipping sauce:
  • ¼ cup semi sweet chocolate chips
  • 1 tbsp peanut butter
  • ½ tbsp coconut oil, optional
Instructions
For the grains:
  1. Add the amaranth, spelt, barley and maple water to a small saucepan and bring to a boil
  2. Reduce heat and allow to simmer for 15 - 20 minutes until the grains absorb the maple water and become tender. Add more maple water if needed
  3. Transfer the cooked grains to a bowl and allow to cool
For the dipping sauce:
  1. Add the chocolate chips to a small bowl and microwave in 30 second increments until melted
  2. Stir in peanut butter and test the consistency. If too liquid, add more peanut butter or chocolate chips. If too thick, stir in coconut oil. Set aside.
To assemble the rolls:
  1. Prepare the rice paper wrappers according to package directions, one at a time (usually by submerging in warm water for about 5 seconds until soft and pliable)
  2. Once pliable, transfer the rice paper wrapper to a plate or cutting board
  3. Place chopped fruit in a line the down the centre of the wrapper, being sure to leave about 1½ inches above and below
  4. Add the grains in a line to the right of the fruit, as shown in the image above and top with coconut flakes
  5. Fold the top and bottom edges of the rice paper in and starting from the right roll to the left
  6. Carefully fold the right flap over the line of grains and coconut flakes, then fold all of that over the line of fruit and continue to roll to the left
  7. If the filling is placed correctly, the fruit should end up on top with any excess rice paper at the bottom under the grains.
  8. Repeat with remaining rice paper wrappers
  9. Serve immediately with chocolate peanut butter dipping sauce
Notes
*I used peaches, strawberries, avocados, kiwi and bananas. Mangos, pineapples, pears, nectarines, figs and apples would also work really well here.
Recipe by Diary of an ExSloth at http://www.exsloth.com/vegan-breakfast-summer-rolls/