Vegan Summer Rolls

Ingredients

Filling:

• 4 large radishes

• 2 large carrots

• 4 oz rice noddles

• 1 tbsp coconut aminos

• 1 tbsp sesame oil

• 1 bell pepper

• 1 cucumber

• 1 bunch of lettuce

• 12 oz rice paper sheets

• 1 tbsp sesame seeds

Peanut Sauce:

• 1/2 cup cashews

• 1/2 cup peanut butter

• 3 tbsp rice vinegar

• 3 tbsp sesame oil

• 1 tsp salt

• 3 tbsp tamari

• 2 tbsp mirin

• 2 tbsp fresh ginger

Specialty Items:

• Mandolin

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Method

1. Soak rice noodles in cold water for 10 minutes. Fill a large pot with water and bring to a boil.

2. While the water is coming to a boil, slice radishes and carrots into thin circles (use a mandolin if desired). Cut pepper and cucumber into thin strips.

3. Once water is boiling, add the soaked rice noodles and a large pinch of salt; cook for 3-5 minutes.

4. Drain the noodles and toss with sesame oil and coconut aminos. Set aside.

5. In a blender, combine cashews, peanut butter, rice vinegar, sesame oil, salt, tamari, mirin, and ginger. Blend on high until a smooth sauce forms.

6. Dip a sheet of rice paper in cold water for 5 seconds and place onto a cutting board.

7. Add a bit of lettuce, then pile on rice noodles, carrot, radish, cucumber, and bell pepper. Sprinkle sesame seeds on top.

8. Pick up half of the rice sheet and fold it over, pulling tight against the filling. Roll once, then fold in the sides. Finish rolling the rest of the paper tightly and set aside on a damp cloth.

9. Repeat this process until all your vegetables and noodles are used.

10. Serve cold with sauce on the side. Enjoy!

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Notes

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