Vermicelli Spring Rolls and Salad Recipe – Vega (US)

Ingredients

• Quick Pickle:
• 3/4 cup white vinegar
• 1/4 cup sugar
• 1/2 tsp salt
• 2 carrots, sliced
• 1 daikon radish, sliced
• Vegan Fish Sauce:
• 1/4 cup lime juice
• 1/2 chili pepper
• 4 Tbsp light soy
• 3 Tbsp rice wine vinegar or apple cider vinegar
• 3-4 Tbsp sugar
• Vermicelli Salad:
• 1 pkg (8 oz/247ml) rice vermicelli
• 2 cups tofu skin ribbons (fresh not dried)*
• 2 Tbsp soy sauce or tamari
• 2-3 Tbsp peanut powder (or grind 3 Tbsp peanuts in blender until they form a powder)
• 1-2 cups crisp lettuce, thinly sliced
• 1/2 cup red cabbage, thinly sliced
• 6 radishes, thinly sliced
• 1-2 cups bean sprouts
• 1/4 cup carrots
• 1/4 cup daikon
• 1/4 cup peanuts, roasted and chopped
• Fresh herbs: cilantro, mint, Thai basil
• Optional: 1/2 sliced avocado
• Salad Rolls:
• 6-12 8.5 inch/22cm round rice paper wrappers