These breakfast rolls have the perfect combination of fruits and grains! They are satisfying, customizable, and easy to prepare. Enjoy these beautiful rolls with a delicious chocolate-nut butter dipping sauce for dessert.
Ingredients:
For the vegan breakfast summer rolls:
- 9 - 10 dried rice paper wrappers
- ½ cup mixed whole grains of choice, uncooked
- ¼ cup chopped dried fruit
- 1 cup water
- 3 cups of chopped fruit (choose seasonally)
- 2 - 3 tbsp coconut flakes or chopped nuts of choice
- Dash of cinnamon, nutmeg, cardamom and/or ginger
For the dipping sauce:
- ¼ cup raw cacao
- 1 tbsp nut butter of choice (peanut, almond, walnut, etc.)
- ½ tbsp water
- Pinch sea salt
Instructions:
For the grains:
- Add the whole grains, dried fruit, water, spices (if using), and a pinch of salt to a small saucepan and bring to a boil.
- Reduce heat and allow to simmer for 30 minutes until the grains absorb the dried fruit and become tender.
- Transfer the cooked grains to a bowl and allow to cool.
For the dipping sauce:
- Add the cacao to a small bowl and stir in nut butter and water until you achieve the desired consistency. If too liquid, add more cacao and nut butter. If too thick, stir in more water.
- Set aside.
To assemble the rolls:
- Prepare the rice paper wrappers according to package directions, one at a time (submerge in warm water for about 5 seconds until soft and pliable).
- Once pliable, transfer the rice paper wrapper to a plate or cutting board.
- Place chopped fruit in a line the down the center of the wrapper, being sure to leave about 1½ inches above and below.
- Add the grains in a line to the right of the fruit, and top with coconut or nuts.
- Fold the top and bottom edges of the rice paper in and roll up tightly from left to right, or whichever direction is most comfortable for you.
- Repeat with remaining rice paper wrappers.
- Serve immediately alone, or with dipping sauce.