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Burrito Spring Rolls

How to Make Burrito Spring Rolls

Have you ever made Spring Rolls? It’s easy, just get some rice paper, lightly wet it and stuff it with your favorite veggies, grains, proteins and sauces. We made burrito spring rolls, but the possibilities are endless. Try it out!

With this recipe you will find out what a Thai-style summer roll tastes like when it's filled with burrito style ingredients. I have one word for you... YUM!

 

Enjoy these four mouth-watering recipes below! 

As always, our recipes are gluten-free | vegan | no sugar | no oil | no salt! 

If you know me or follow me on Instagram, you might know by now that I am obsessed with fresh spring rolls or summer rolls. This is traditionally a Vietnamese or Thai appetizer served with a peanut sauce. While I do love the classic combo, I asked myself why does it have to end there? You can wrap a variety of vegetables in rice paper, and dip it in a new sauce. What I've found is it is always delicious! Burrito rolls hit the spot and are definitely a new staple in my rotation.

Attention gluten-free burrito lovers! This burrito uses rice paper so it’s already gluten-free! If summer rolls aren’t your thing, no worries! You can use these recipes in a Mexican bowl, salad or taco!

Mushroom carnitas (aka the main player)

Watch how to shred your own mushroom carnitas!

 

 

Ingredients:

  • 12 oz (2, 6 oz boxes) king oyster mushrooms
  • 2 1/2 tsp ground coriander
  • 2 tsp garlic powder
  • 1 1/2 tsp dried Mexican oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp black pepper
  • 2 tsp Worcestershire sauce
  • 1/2 orange, juiced
  • 1/4 cup water
  • 1 cup yellow onion, diced
  • 1 lime, juiced

Instructions:

  1. Preheat the oven to 400 e
  2. Cut the mushroom caps off of your king oyster mushrooms and thinly slice the caps
  3. Shred the mushroom stems with a fork, as seen in the photo. Helpful video on Instagram!
  4. Mix all ingredients besides the diced onion and mushrooms in a medium bowl
  5. Add in the shredded mushrooms toss to coat, let marinate 15-20 min
  6. Place the marinated mushrooms and chopped onions onto a baking sheet lined with a silpat and roast in the oven for 30-40 minutes, stirring every 10 minutes until crispy.

To make your own Pico De Gallo

Ingredients:

  • 1 cup finely chopped white onion (about 1 small onion)
  • ¼ cup lime juice
  • about 8 small or 4 large tomatoes, chopped
  • ½ cup finely chopped fresh cilantro (about 1 bunch)
  • 1 medium jalapeño (ribs and seeds removed), finely chopped [omit if you don't want spice]

Instructions:

  1. Mix everything in a medium sized bowl, and let marinate for 15 minutes or longer in the refrigerator. 
  2. Add to your burrito rolls or serve as a dip. Store covered in the fridge for up to 4 days.

No summer roll is complete without a dipping sauce. Let me Introduce you to Cashew Nacho 'Cheese' and

Avocado Crema. I like to put one inside and use one as the dipping sauce, but if I had to chose just one I'd go with the Cashew Nacho Cheese!

Cashew Nacho 'Cheese'

Ingredients:

  • 1 cup raw cashews
  • 4 tbsp nutritional yeast
  • juice from 1/2 a lemon
  • dash of pepper
  • 1/2 cup of water (to desired consistency)
  • 1 tsp turmeric (for color)

Instructions:

  1. Soak your cashews in water → you can do a quick soak, or soak the cashews for several hours or overnight. To quickly soak, boil water and cover the cashews with the boiled water, set aside for 10 minutes. Drain.
  2. Add all ingredients to a high-powered blender and blend until smooth.
  3. Enjoy with your burrito rolls or save for later and serve over tacos, steamed veggies, baked potatoes and more.

Avocado Crema

Instructions:

  • 1 medium ripe avocado
  • 1/2 cup cilantro
  • 1 cup water- plus more as needed
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tbsp lime juice - very limey do 1 tbsp If want less
  • 5 garlic cloves
  • 1/2 jalapeño
  • black pepper to taste
  • pinch cayenne

Instructions:

  1. Add all ingredients to a high-powered blender and blend until smooth.
  2. Enjoy with your burrito rolls or save for later and get creative! This is good on any sandwich or over a bed of lettuce.

Let's roll!

  1. To use rice paper to roll your burrito, dip both sides of the rice paper in water and lay on large plate or cutting board. Layer rice paper with vegetables. Roll rice paper over vegetables long ways, fold in edges, and keep rolling. The rice paper will be somewhat hard if you start rolling it too soon. Give the rice paper about 30 seconds to soften. You can add your ingredients when it is slightly hard, but make sure the rice paper is soft before you start rolling.
  2. Layer the following ingredients onto rice paper:
    1. shredded romaine lettuce
    2. black beans
    3. pico de gallo
    4. mushroom carnitas
    5. cashew nacho "cheese" or avocado crema [one inside and one as the dipping sauce!]
  3. Roll from the back, fold the sides in and continue rolling as tight as possible. Just like rolling a burrito!

Rice paper may be at your local grocery store, but I usually go to the local Asian market to get mine! You can also order this one on amazon.

I promise, you’re going to love them. If not, you can blame me. Tag @docsdaughters on Instagram so I can see your creation!

XX,

Cara

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