Vegan Spring Rolls
Super healthy no-cook fresh spring rolls with delicious veggies, served with a yummy peanut sauce. Find rice paper at most any Asian grocery store.
45 minutes, 8 rolls

Ingredients - Peanut Sauce

⅓ cup	Creamy peanut butter
2 Tbsp	Seasoned rice vinegar
2 Tbsp	Soy sauce
2 Tbsp	Honey (or maple syrup for vegan rolls)
1 Tbsp	Roasted sesame oil
2 cloves	Minced garlic
as needed	Water

Ingredients - Spring Rolls

2 oz	Thin Asian rice noodles, like Mai Fun or rice vermicelli
1 tsp	Roasted sesame oil
¼ tsp	Salt
approx one cup	Butter lettuce leaves, ribs removed
approx one cup	Red cabbage, very thinly sliced
approx one cup	Very thinly sliced carrots, matchstick sized or cut with a julienne peeler
approx one cup	Very thinly sliced mini cucumbers, matchstick sized or cut with a julienne peeler
2 medium	Jalapeno peppers, seeds and white parts removed, very thinly sliced into matchstick sized pieces. These are optional/to taste
¼ cup	Finely chopped green onions (white and green parts)
¼ cup	Finely chopped fresh cilantro
¼ cup	Finely chopped fresh mint
8 sheets	Spring roll wrappers (rice paper) - Round is best. I prefer 28cm/11 inch size

Preparation - Peanut Sauce

1. Make the peanut sauce first so it's ready for serving. Feel free to double this if you really like it (I do)
2. Mix all Peanut Sauce ingredients in a bowl .
3. Whisk until creamy.
4. Add water, a few teaspoons at a time, to reach a dippable consistency. It should be relatively thin, like creamy salad dressing.
5. Set the peanut sauce aside or store covered in the refrigerator.

Preparation - Spring Rolls

1. Mise-en-place (workspace preparation) is key for this recipe. Get all of your ingredients ready to use before starting.
2. In a small bowl , mix the chopped green onions, cilantro, and mint with a pinch of salt.
3. Combine and set aside.
4. Cook the noodles as directed on the package. Do not overcook.
5. Rinse the noodles well in cold water.
6. Toss the noodles with the sesame oil (1 tsp) and set aside in a small bowl .
7. Set up your work area with a shallow pan of water large enough for your wrappers, a cookie sheet or platter with waxed or parchment paper for finished rolls, and a lint-free tea towel as a work surface.
8. Soak one wrapper in water for about 20 seconds.
9. It will still feel too rigid for serving after this time, but will thin up considerably as you are assembling the roll.
10. Set the wrapper on your towel and begin assembling.
11. Add ingredients to the lower third of the wrapper, leaving an inch of clear space on the bottom and sides. Use an eighth of each ingredient for each roll.
12. Suggested order: Lettuce leaf/leaves, noodles, cabbage, carrots, cucumbers, jalapenos, herb mix.
13. Roll the wrapper from the bottom over the fillings.
14. Once the fillings are covered, fold the sides in to close off the ends, then complete rolling.
15. Try to keep it tight as you're rolling. Your first one will not look great, but after 2 or 3, you'll be a pro.
16. Serve immediately or cover for a short time with plastic wrap or a damp (not wet) towel.
17. Optionally slice in half before serving.

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Vegan Spring Rolls. Recipe on first page, not a blog.

Name: Vegan Spring Rolls
Total time: 45 min
Yield: 4
Cuisine: Vietnamese
Ingredients: ⅓ cup Creamy peanut butter; 2 Tbsp Seasoned rice vinegar; 2 Tbsp Soy sauce; 2 Tbsp Honey (or maple syrup for vegan rolls); 1 Tbsp Roasted sesame oil; 2 cloves Minced garlic; as needed Water; 2 oz Thin Asian rice noodles, like Mai Fun or rice vermicelli; 1 tsp Roasted sesame oil; ¼ tsp Salt; approx one cup Butter lettuce leaves, ribs removed; approx one cup Red cabbage, very thinly sliced; approx one cup Very thinly sliced carrots, matchstick sized or cut with a julienne peeler; approx one cup Very thinly sliced mini cucumbers, matchstick sized or cut with a julienne peeler; 2 medium Jalapeno peppers, seeds and white parts removed, very thinly sliced into matchstick sized pieces. These are optional/to taste; ¼ cup Finely chopped green onions (white and green parts); ¼ cup Finely chopped fresh cilantro; ¼ cup Finely chopped fresh mint; 8 sheets Spring roll wrappers (rice paper) - Round is best. I prefer 28cm/11 inch size