EASY VEGAN BREAKFAST 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.
EASY VEGAN BREAKFAST SUMMER ROLLS

INGREDIENTS
For the vegan breakfast summer rolls:

  1. 9 - 10 dried rice paper wrappers
  2. 2 tbsp amaranth, uncooked
  3. 6 tbsp mixed grains, uncooked (I used 2 tbsp each spelt and barley)
  4. ¾ cup maple water
  5. about 3 cups of chopped fruit*
  6. 2 - 3 tbsp coconut flakes

For the dipping sauce:

  1. ¼ cup semi sweet chocolate chips
  2. 1 tbsp peanut butter
  3. ½ tbsp coconut oil, optional

INSTRUCTIONS
For the grains:

  • 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