Ingredients
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For the Spring Rolls:
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8 rice paper wrappers (22cm diameter)
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1 cup cooked and cooled rice vermicelli noodles
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1 cup fresh lettuce leaves
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1 cup fresh mint leaves
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1 cup fresh cilantro leaves
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1 cucumber, thinly sliced
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1 carrot, julienned
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1 ripe avocado, sliced
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8 rice paper wrappers (22cm diameter)
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For the Peanut Dipping Sauce:
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1/4 cup creamy peanut butter
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2 tablespoons soy sauce (gluten-free if needed)
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2 tablespoons rice vinegar
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1 tablespoon maple syrup
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1 clove garlic, minced
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2 -3 tablespoons water, to thin the sauce
Directions
Serve the Vegan Vietnamese-Inspired Fresh Spring Rolls with the peanut dipping sauce on the side.
Feel free to customize the filling with your favorite veggies or add tofu or tempeh for extra protein. These spring rolls are best when served fresh, but you can store them in an airtight container with a damp paper towel to keep them from drying out if needed.
Steps
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1
Done
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Prepare all the fresh ingredients for the spring rolls and have them ready on a clean working surface. |
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2
Done
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Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it softens but is still slightly firm. Lay it flat on your working surface. |
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3
Done
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Place a small amount of rice vermicelli noodles in the center of the rice paper wrapper, followed by lettuce, mint, cilantro, cucumber, carrot, and a few avocado slices. |
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4
Done
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Fold the sides of the rice paper wrapper over the filling, then roll it up tightly, similar to wrapping a burrito. Repeat this process for the remaining wrappers and ingredients. |
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5
Done
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To make the peanut dipping sauce, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, minced garlic, and enough water to achieve your desired consistency. |
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