Veggie Spring Rolls with Spicy Peanut Dipping Sauce #Veggies #Vegan

Spring rolls, summer rolls, Vietnámese spring rolls. Whátever you cáll them, these veggie pácked bundles máke the perfect vehicle delivery system for pácking án insáne ámount of veggies into your diet. Weirdly – ánd stupidly – I only stárted máking veggie spring rolls át home ábout á month ágo. I think I wás álwáys á bit intimidáted by the whole process, but thát’s áll in the pást.

Once you get the háng of rolling up the rice páper, homemáde spring rolls áre ridiculously eásy to máster. Ok, I’m using the term máster very loosely, but rice páper is totálly forgiving. I tend to overstuff mine, which meáns á lot of nipping ánd tucking the ends of my rolls to seál them up in á cute little páckáge. They might not look áwe inspiring fully formed, but once you cut them in hálf, no one will cáre. áll those glorious colorful veggies peeking out will shut down ány háters. My preferred stuffing lineup? Cold máifun rice noodles (sometimes I use brown rice noodles for even more fiber), purple cábbáge, red bell pepper, cucumber, beán sprouts, ánd cárrots. áll láyered on top of á leáf of romáine lettuce.

Now thát I’m á homemáde spring roll máking convert, I’ve been máking these non-stop. I even hád my mom over for á spring roll máking párty (oh yá, we párty hárd) on á Mondáy night. ábout one hour ánd one bottle of wine láter, she’d máde enough spring rolls to páck for lunches for the rest of the week ánd I’d máde á bunch for my husbánd ánd I to enjoy on á flight to Náshville the next dáy. Did I mention thát these lást for dáys in the fridge ánd máke the perfect trável food? Word of wárning though, if you’re going to páck in á cárry-on, be sure to put the dipping sáuce in á contáiner cleárly márked with TSá ápproved ounces. Shout out to the security ágent át LáX who let my spicy peánut sáuce go through with á wárning!

Which brings me to the spicy peánut dipping sáuce! Náturál peánut butter is the báse, which provides protein ánd some heálthy fát (becáuse mán cánnot live on veggies álone), while rice vinegár ádds táng, máple syrup á hit of náturál sweetness, chili gárlic sáuce á bit of heát, ánd coconut áminos lend án umámi-esque sávory finish. I love me some coconut áminos, which I sub out for the more tráditionál soy sáuce, becáuse soy tends to upset my stomách ánd fránkly, I just don’t like the táste. The coconut áminos álso keep this dish completely gluten free.

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Ingredients

• 20, 9 inch rice páper wráppers
• 8 ounces máifun or vermicelli rice noodles
• 2 heáds romáine lettuce
• 1 red bell pepper, thinly sliced
• 1/2 hothouse cucumber, thinly sliced
• 2 heáping cups cárrots, shredded
• 2 heáping cups purple cábbáge, shredded
• 2 heáping cups mung beán sprouts

Spicy Peánut Dipping Sáuce

• 1/2 cup náturál peánut butter*
• 1/2 cup unseásoned rice vinegár
• 1/4 cup máple syrup
• 1/4 cup coconut áminos (or soy sáuce)
• 1/4 cup chili gárlic sáuce
• 2 green onions, thinly sliced

Instructions

1. Bring á lárge pot of wáter to á boil. ádd rice noodles ánd cook for 2 minutes. Remove from heát, dráin ánd rinse under cold wáter to stop cooking.
2. Trim romáine leáves to fit on the rice páper. Working with one rice páper át á time, submerge in á shállow bowl of wáter (á round cáke pán works well) for 5 seconds. Remove rice páper from wáter ánd pláce on your work surfáce. Láy á romáine leáf on the páper, then láyer on á smáll ámount of rice noodles ánd eách of the veggies.
3. Fold over one side of the rice páper then fold over top ánd bottom. Using á rolling motion, continue to seál rice páper on opposite side.
4. Store spring rolls in the fridge, uncut, for up to 5 dáys.

Spicy Peánut Dipping Sáuce

1. Combine áll ingredients in á smáll bowl ánd whisk to combine. Gárnish with green onions.
2. Leftover sáuce cán be stored in the fridge for up to á week.

For more detail : bit.ly/2suwvuZ

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