Vegan Rice Paper Rolls (Vietnamese Spring Rolls)

Name: Vegan Rice Paper Rolls (Vietnamese Spring Rolls)
Total time: 70 min
Ingredients: 3 1/2 oz (100 g) vermicelli rice noodles; 2 tablespoons sesame oil; 1 onion, finely chopped; 1 red pepper, diced; 1 yellow pepper, diced; 6 garlic cloves, finely chopped; 2 inch piece of ginger, finely chopped; 2 chillies, finely chopped; 7 oz (200 g) mushrooms, sliced and finely chopped; 1 cup (150 g) sweetcorn ((tinned, frozen, or fresh – approx. one cob/ear)); 9 oz (250 g) plant-based mince or tofu ((see notes)); 1 tablespoon tamari or soy sauce; 2 spring onions, finely sliced; Zest and juice of 1 lime; Large handful of fresh coriander, coarsely chopped ((save half of the leaves intact for the rolling process)); Approx. 32 rice paper discs ((depending on size – see notes)); 6 tablespoons smooth peanut butter; 2 tablespoons tamari or soy sauce; Juice of 1 lime; 1 large garlic clove, grated or minced; Small piece of ginger (similar size to the garlic clove), grated or minced

thepeskyvegan.com

These vegan rice paper rolls make for a healthy and delicious appetiser or finger food. Roll up a batch of these beauties and dip into your favourite sauce.

View full recipe on thepeskyvegan.com

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 thepeskyvegan.com.

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Ingredients

3 1/2 oz (100 g) vermicelli rice noodles
2 tablespoons sesame oil
1 onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
6 garlic cloves, finely chopped
2 inch piece of ginger, finely chopped
2 chillies, finely chopped
7 oz (200 g) mushrooms, sliced and finely chopped
1 cup (150 g) sweetcorn ((tinned, frozen, or fresh – approx. one cob/ear))
9 oz (250 g) plant-based mince or tofu ((see notes))
1 tablespoon tamari or soy sauce
2 spring onions, finely sliced
Zest and juice of 1 lime
Large handful of fresh coriander, coarsely chopped ((save half of the leaves intact for the rolling process))
Approx. 32 rice paper discs ((depending on size – see notes))
6 tablespoons smooth peanut butter
2 tablespoons tamari or soy sauce
Juice of 1 lime
1 large garlic clove, grated or minced
Small piece of ginger (similar size to the garlic clove), grated or minced