Veggie Spring Rolls with Spicy Peanut Dipping Sauce
Makes 15 - 20 spring rolls & about 1½ cups dipping sauce.
Author: The Mostly Vegan
Ingredients
20, 9 inch rice paper wrappers
8 ounces maifun or vermicelli rice noodles
2 heads romaine lettuce
1 red bell pepper, thinly sliced
½ hothouse cucumber, thinly sliced
2 heaping cups carrots, shredded
2 heaping cups purple cabbage, shredded
2 heaping cups mung bean sprouts
Spicy Peanut Dipping Sauce
½ cup natural peanut butter*
½ cup unseasoned rice vinegar
¼ cup maple syrup
¼ cup coconut aminos (or soy sauce)
¼ cup chili garlic sauce
2 green onions, thinly sliced
Instructions
Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking.
Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies.
Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
Store spring rolls in the fridge, uncut, for up to 5 days.
Spicy Peanut Dipping Sauce
Combine all ingredients in a small bowl and whisk to combine. Garnish with green onions.
Leftover sauce can be stored in the fridge for up to a week.
Notes
* I use salted peanut butter. If using unsalted peanut butter, add a pinch of sea salt to the dipping sauce. For those with peanut allergies, sub toasted sesame oil.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/veggie-spring-rolls-with-spicy-peanut-dipping-sauce/