Veggie Summer Rolls
With vermicelli noodles, fresh veggies, and yummy dipping sauce, these vegan summer rolls make for a refreshing appetizer. Get the recipe here!
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 www.forksoverknives.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Kitchen shears
- Pot
- Stove
- Colander
- Pie dish
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Serving platter
Ingredients
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1 tablespoon lemon juice
- ¼ teaspoon grated fresh ginger
- 1 small clove garlic, minced
- Dash crushed red pepper
- 2 oz. dried brown rice vermicelli noodles
- 12 8-inch brown rice paper wrappers
- 12 to 24 sprigs fresh herbs (cilantro, parsley, dill, and/or chives)
- 12 6-inch very thin asparagus spears
- ¾ cup shredded peeled fresh beets
- 2 carrots, cut into thin strips (¾ cup)
- 1 kohlrabi (head only), peeled, cored, and cut into matchsticks (¾ cup)
- 1 avocado, peeled, seeded, and cut into 12 slices
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