Vietnamese Summer Rolls Vegan Style
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Blend all ingredients in a small food processor or blender until smooth and creamy.
Set aside while you making the summer rolls.
Cut vegetables in thin sticks, shred cabbage and slice radishes.
Add rice noodles to bowl of hot water, according to package directions
Fill pie plate with warm water. Dip rice wrapper in warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
Remove wrapper and place on towel, gently pat slightly dry.
Add noodles and any vegetables you like to lower half of wrapper.
Begin rolling by pulling wrapper over vegetables, fold in sides and roll tightly
Serve immediately with peanut sauce
Store leftovers in refrigerator.
Ingredients
Directions
Blend all ingredients in a small food processor or blender until smooth and creamy.
Set aside while you making the summer rolls.
Cut vegetables in thin sticks, shred cabbage and slice radishes.
Add rice noodles to bowl of hot water, according to package directions
Fill pie plate with warm water. Dip rice wrapper in warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
Remove wrapper and place on towel, gently pat slightly dry.
Add noodles and any vegetables you like to lower half of wrapper.
Begin rolling by pulling wrapper over vegetables, fold in sides and roll tightly
Serve immediately with peanut sauce
Store leftovers in refrigerator.