Vietnamese Summer Rolls Vegan Style

by: 

Category
Yields1 Serving
Making the Rolls
 6 Rice wrappers
 1 cup Rice noodles or vermicelli rice noodles
 1 cup cut Baby bok choy
 1 cup Carrots - thinly sliced
 1 cup Cucumbers - thinly sliced
 1 cup Red cabbage - thinly sliced
 1 cup Bell peppers, any color - thinly sliced
 ½ cup Radishes - thinly sliced
 ½ cup Pea pods
  cup Mint leaves
Making the peanut sauce
 ½ cup creamy peanut butter
 2 tbsp rice vinegar
  cup tamari
 ½ tsp sriracha or chili paste - more if you like it spicy
 2 tbsp organic granulated sugar - or maple syrup
 2 tbsp toasted sesame oil
 1 clove clove garlic
 ½ tsp grated fresh ginger
Peanut Sauce
1

Blend all ingredients in a small food processor or blender until smooth and creamy.

2

Set aside while you making the summer rolls.

Making the summer rolls
3

Cut vegetables in thin sticks, shred cabbage and slice radishes.

4

Add rice noodles to bowl of hot water, according to package directions

5

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.

6

Remove wrapper and place on towel, gently pat slightly dry.

7

Add noodles and any vegetables you like to lower half of wrapper.

8

Begin rolling by pulling wrapper over vegetables, fold in sides and roll tightly

9

Serve immediately with peanut sauce

10

Store leftovers in refrigerator.

Ingredients

Making the Rolls
 6 Rice wrappers
 1 cup Rice noodles or vermicelli rice noodles
 1 cup cut Baby bok choy
 1 cup Carrots - thinly sliced
 1 cup Cucumbers - thinly sliced
 1 cup Red cabbage - thinly sliced
 1 cup Bell peppers, any color - thinly sliced
 ½ cup Radishes - thinly sliced
 ½ cup Pea pods
  cup Mint leaves
Making the peanut sauce
 ½ cup creamy peanut butter
 2 tbsp rice vinegar
  cup tamari
 ½ tsp sriracha or chili paste - more if you like it spicy
 2 tbsp organic granulated sugar - or maple syrup
 2 tbsp toasted sesame oil
 1 clove clove garlic
 ½ tsp grated fresh ginger

Directions

Peanut Sauce
1

Blend all ingredients in a small food processor or blender until smooth and creamy.

2

Set aside while you making the summer rolls.

Making the summer rolls
3

Cut vegetables in thin sticks, shred cabbage and slice radishes.

4

Add rice noodles to bowl of hot water, according to package directions

5

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.

6

Remove wrapper and place on towel, gently pat slightly dry.

7

Add noodles and any vegetables you like to lower half of wrapper.

8

Begin rolling by pulling wrapper over vegetables, fold in sides and roll tightly

9

Serve immediately with peanut sauce

10

Store leftovers in refrigerator.

Notes

Vietnamese Summer Rolls Vegan Style