Vegan Spring Rolls - Forks Over Knives

Name: Vegan Spring Rolls - Forks Over Knives
Ingredients: 7 ounces mung bean vermicelli; 4 ounces mushrooms, sliced (about 1½ cups); 1 tablespoon finely chopped peeled fresh ginger; 1 cup finely chopped green onions, white and light green parts; 3 tablespoons low-sodium tamari; ¼ teaspoon freshly ground white or black pepper; 24 to 48 baby spinach leaves, stems trimmed; 10 large romaine lettuce leaves; 12 to 16 (8½-inch) rice paper sheets; 2 medium carrots, grated; 1 large cucumber, peeled and cut into thin strips about 3 inches long; 1 cup finely chopped fresh cilantro; 1 cup finely chopped fresh mint leaves; Serve with Wasabi Orange Sauce

www.forksoverknives.com

Wraps are great for tasty packed lunches. These vegan Asian wraps will stay fresh and delicious if tightly wrapped and stored in the refrigerator.

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Ingredients

7 ounces mung bean vermicelli
4 ounces mushrooms, sliced (about 1½ cups)
1 tablespoon finely chopped peeled fresh ginger
1 cup finely chopped green onions, white and light green parts
3 tablespoons low-sodium tamari
¼ teaspoon freshly ground white or black pepper
24 to 48 baby spinach leaves, stems trimmed
10 large romaine lettuce leaves
12 to 16 (8½-inch) rice paper sheets
2 medium carrots, grated
1 large cucumber, peeled and cut into thin strips about 3 inches long
1 cup finely chopped fresh cilantro
1 cup finely chopped fresh mint leaves
Serve with <a target="_blank" href="https://www.forksoverknives.com/recipes/wasabi-orange-sauce/">Wasabi Orange Sauce</a>