Easy Vegan Breakfast Summer Rolls
Try this Easy Vegan Breakfast Summer Rolls recipe.
Try this Easy Vegan Breakfast Summer Rolls recipe.
- Carbohydrate 4.05568472554345 g
- Cholesterol 0 mg
- Fat 2.85017743222843 g
- Fiber 0.413486116635207 g
- Protein 0.394115625251867 g
- Saturated Fat 1.80537604262024 g
- Serving Size 1 1 - 10 summer roll (9g)
- Sodium 3.16038194554966 mg
- Sugar 3.64219860890824 g
- Trans Fat 0.133948854238348 g
- Calories 39 calories
Step-by-step
- Add the amaranth, spelt, barley and maple water to a small saucepan and bring to a boil.
- 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.
- Transfer the cooked grains to a bowl and allow to cool.
- Add the chocolate chips to a small bowl and microwave in 30 second increments until melted.
- 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.
- 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).
- Once pliable, transfer the rice paper wrapper to a plate or cutting board.
- Place chopped fruit in a line down the centre of the wrapper, being sure to leave about 1 1/2 inches above and below.
- Add the grains in a line to the right of the fruit, as shown in the image above and top with coconut flakes.
- Fold the top and bottom edges of the rice paper in and starting from the right roll to the left.
- 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.
- If the filling is placed correctly, the fruit should end up on top with any excess rice paper at the bottom under the grains.
- Repeat with remaining rice paper wrappers.
- Serve immediately with chocolate peanut butter dipping sauce.
Easy Vegan Breakfast Summer Rolls: A Busy Mom's Delight
Mornings are hectic, aren't they? Between getting kids ready for school, packing lunches, and rushing to work myself, finding time for a healthy and satisfying breakfast often feels like a mission impossible. But what if I told you there's a breakfast that's both delicious, nutritious, and surprisingly quick to make? Enter: these easy vegan breakfast summer rolls.
I stumbled upon this recipe while searching for quick and healthy breakfast ideas that didn't involve sugary cereals or processed pastries. My kids are surprisingly picky eaters, and getting them to eat their fruits and vegetables is a daily battle. These summer rolls have become a game-changer. They're visually appealing, customizable, and packed with goodness. I've even managed to sneak in some extra grains for a boost of energy and fiber.
The beauty of this recipe lies in its simplicity and adaptability. You can use whatever fruits you have on hand. Berries, mango, banana, kiwi – the possibilities are endless! The same goes for the grains. I often use a mix of spelt and barley, but quinoa or even oats would work perfectly. It's a great way to use up leftover cooked grains, too, making it even more efficient for busy mornings.
The preparation is straightforward. Cooking the grains takes about 20 minutes, but that can easily be done the night before. Assembling the rolls is a breeze, and the kids can even get involved (a welcome distraction during those chaotic morning routines!). The chocolate peanut butter dipping sauce adds a touch of indulgence that makes even the pickiest eaters want more.
These rolls are not just a quick and easy breakfast; they're also incredibly versatile. They can be enjoyed as a light lunch or a refreshing snack. They're perfect for picnics, potlucks, or even a weekend brunch. The portability is a massive plus, especially for busy mornings when I need to grab breakfast on the go.
Beyond the convenience, the nutritional benefits are undeniable. The fruits provide essential vitamins and antioxidants, the grains offer complex carbohydrates for sustained energy, and the peanut butter adds a healthy dose of protein and fats. It’s a complete breakfast that fuels my body and mind without weighing me down.
One of the best parts is seeing my children's reactions when they see these colorful rolls. They’re excited to eat their breakfast, and that's a win in my book. It’s a fun, healthy, and creative way to start the day, transforming a sometimes stressful morning routine into a more enjoyable experience. These summer rolls are more than just a recipe; they're a testament to the fact that healthy eating can be delicious, convenient, and even fun.
Tips and variations:
- Prepare the grains ahead of time: Cook the grains the night before and store them in the refrigerator to save time in the morning.
- Get creative with the fillings: Experiment with different fruits, nuts, seeds, and even vegetables.
- Make it a family affair: Get your kids involved in assembling the rolls. It's a fun and educational activity.
- Adjust the sweetness: Adjust the amount of maple syrup to your preference.
- Add a protein boost: Add a sprinkle of chia seeds or hemp seeds for extra protein.
So next time you're short on time but craving a healthy and delicious breakfast, give these easy vegan breakfast summer rolls a try. You might just find your new favorite morning meal!
