Vietnamese Summer Rolls - Vegan Recipe Club

Name: Vietnamese Summer Rolls - Vegan Recipe Club
Ingredients: For the rolls; 50g vermicelli rice noodles; 8 good-sized leaves from a little gem lettuce (double up the leaves if some are too small); 1 carrot, sliced into thin strips with a vegetable peeler; ½ cucumber, sliced into thin strips with a vegetable peeler; 2 spring onions, thinly sliced; Small bunch of mint; Small bunch of coriander; Small bunch of basil; 60g mixed bean sprouts and seed sprouts; 30g salted peanuts, chopped; 8 rice paper wrappers; For the dipping sauce; 1 tsp grated ginger; 2 red bird’s eye chillies, finely sliced; 1 garlic clove, crushed; 1 tsp light brown sugar; 3 tbsp soy sauce or tamari; Lime juice, to taste

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You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave but gentle and you'll soon get into a rhythm. The...

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Ingredients

For the rolls
50g vermicelli rice noodles
8 good-sized leaves from a little gem lettuce (double up the leaves if some are too small)
1 carrot, sliced into thin strips with a vegetable peeler
½ cucumber, sliced into thin strips with a vegetable peeler
2 spring onions, thinly sliced
Small bunch of mint
Small bunch of coriander
Small bunch of basil
60g mixed bean sprouts and seed sprouts
30g salted peanuts, chopped
8 rice paper wrappers
For the dipping sauce
1 tsp grated ginger
2 red bird’s eye chillies, finely sliced
1 garlic clove, crushed
1 tsp light brown sugar
3 tbsp soy sauce or tamari
Lime juice, to taste