Plant Based Summer Spring Rolls with Peanut Sauce (vegan)

Dinner, Lunch

I used to have these spring rolls as a kid and the other night I had a dream about them and I knew I had to recreate them! They are perfect for summer because they are super light, packed with fresh vegetables and are so easy to make!

Here’s how you make it:

First, chop up all of your veggies and lay them out on a cutting board or in bowls for easy access

Next you are going to cook up your rice noodles/vermicelli. You should cook these noodles according to the package…the ones I used only took about 2 minutes to cook in boiling water. These cook SO FAST so be sure to keep an eye on them. Then when they are done, run them under some cold water to stop the cooking process.

These noodles are typically super long so you’re going to want to cut them up into smaller pieces before adding them in to your spring rolls

Now, we’re going to actually make the spring rolls! So, first we are going to take one wrapper and submerge it under water for about 10 seconds or until it slightly softens

Then, place the wet wrapper on a damp paper towel and begin to add your veggies and rice noodles…Add a few pieces of each: cabbage, cucumber, carrot, green onion and cilantro and a pinch of rice noodles

Then roll up the spring roll similar to the way you would roll a burrito. Fold in the sides, then take the bottom part and fold it up over the folded in sides (make sure the veggies are packed tightly together) and then roll up!

It’s OK if your first few don’t look perfect…mine definitely didn’t! They will still taste AMAZING!! Especially with the peanut sauce that you’re about to make.