Vegan Summer Rolls
Ingredients
Filling:
4 large Radish’s
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:
Directions
1. Soak your rice noodles in cold water for 10 minutes before filling a large pot with water and bring to a boil.
2. While the water is coming to a boil. Slice the radishes and carrots into thin circles (Use a mandolin if wanted). Next cut the pepper and cucumber into thin strips.
3. Once water is boiling add in the soaked rice noodles and a large pinch of salt, cook for 3-5 minutes.
4. Drain the noddles and toss in the 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 combined into a sauce.
6. Dip a sheet of rice paper in cold water for 5 seconds and place onto a cutting board.
7. Add a bit a lettuce then pile on rice noddles, carrot, radish, cucumber, and bell pepper. Sprinkle some sesame seeds on top.
8. Pick up half of the rice sheet and fold it over and pull tight against the filling. Roll once then, fold in the sides. Finish rolling the rest of the paper tight and set aside on a damp cloth.
9. Repeat this process until all your veggies and noddles are gone.
10. Serve cold with the sauce on the side. Enjoy!
Recipe Recap
Ingredients
Filling:
4 large Radish’s
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:
Directions
1. Fill a large pot with water and bring to a boil.
2. While the water is coming to a boil. Slice the radishes and carrots into thin circles (Use a mandolin if wanted). Next cut the pepper and cucumber into thin strips.
3. Once water is boiling add rice noodles with a pinch of salt. and cook for 3-5 minutes.
4. Drain the noddles and toss in the 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 combined into a sauce.
6. Dip a sheet of rice paper in cold water for 5 seconds and place onto a cutting board.
7. Add a bit a lettuce then pile on rice noddles, carrot, radish, cucumber, and bell pepper. Sprinkle some sesame seeds on top.
8. Pick up half of the rice sheet and fold it over and pull tight against the filling. Roll once then, fold in the sides. Finish rolling the rest of the paper tight and set aside on a damp cloth.
9. Repeat this process until all your veggies and noddles are gone.
10. Serve cold with the sauce on the side. Enjoy!