ats
tgh
Twas the night before Christmas, when all thro’ the house,
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds,
While visions of spring rolls danc’d in their heads…
Okay okay, maybe it wasn’t spring rolls that were getting jiggy wit it in their heads. I knoooow. It’s two days before Christmas and all I’m giving you is SPRING ROLLS?!?!? Yep yep yippee.
vegan salad spring rolls
INGREDIENTS
- 8 rice paper wrappers
- 8 lettuce leaves
- 1 medium red bell pepper, thinly sliced and cut into 1 inch pieces
- 2 medium carrots, thinly sliced and cut into 1 inch pieces
- 1 cup (approximately) red cabbage thinly sliced
- a handful of fresh cilantro
- a handful of fresh basil
- 3 oz. (approximately) rice vermicelli noodles, cooked (follow instructions on package)
- peanut sauce for dipping
INSTRUCTIONS
- Prep all of your vegetables and arrange them buffet style so that they are all ready to go. Feel free to add any additional vegetables that you enjoy. You can also include chicken, shrimp, steak, or tofu.
- Begin by softening the rice paper, one at a time, in a large bowl filled with warm water for about 5 to 10 seconds each. If you’re rice paper is breaking, it is most likely because it’s been dipped in the water for too long.
Full Recipes>>Vegan Salad Spring Rolls