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Plant Based Summer Spring Rolls with Peanut Sauce (vegan)

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!
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Total Time 20 minutes
Course Appetizer, Main Course, Snack

Ingredients
  

  • 1/4 red cabbage shredded
  • 1/2 cucumber cut into small match stick-like pieces
  • 1 large carrot shredded (I just used a peeler to get super thin slices)
  • 2-3 green onions finely sliced
  • 1/2 cup chopped parsley
  • 1 package of rice paper spring rolls the package I used said it had 14-16 pieces
  • 1 package of vermicelli rice noodles
  • Water for dipping the spring roll paper in

For the Peanut Butter Dipping Sauce

  • 1/4 cup peanut butter
  • 2 tbsp miso paste
  • 1/2 tbsp maple syrup
  • 1 tsp sesame oil
  • 1.5 tbsp garlic paste or one clove minced
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • Juice from half a lime
Keyword Cabbage, Carrots, Rice, Vegan, Vegetarian
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