Fresh Vegan Spring Rolls with Peanut Dipping Sauce
We love these Fresh Vegan Spring Rolls with Peanut Dipping Sauce made with crunchy veggies and herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullymediterranean.com.
Cooking tools:
- Blender
- Food processor
- Grater
- Pie dish
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pot
- Colander
- Stove
- Kitchen towel
- Plate
- Serving platter
Ingredients
- 4 oz Brown Rice Noodles (or rice vermicelli)
- 1⁄4 cup basil leaves (roughly chopped)
- ½ cup mint leaves (roughly chopped)
- 2 carrots (grated)
- 1 cup of red cabbage (thinly shredded)
- 1 english cucumber (sliced into matchsticks)
- 1 cup of lettuce; red leaf or butter (ribs removed and torn into pieces)
- 8 Rice paper rounds (spring roll wrappers)
- 3 tbsp natural unsalted peanut butter
- 2-3 tbsp low sodium soy sauce ( or tamari)
- 1 tbsp rice wine vinegar
- 1 tbsp lime juice
- 2 teaspoons fresh ginger (minced)
- ¼ tsp Sriracha
- 1 teaspoon fish sauce
- Water (for thinning)
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