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Ingredients

  • carrots
  • apple
  • avocado
  • cucumber
  • mixed field greens
  • Vermicelli bean threads
  • Rice paper (6 inch diameter)
  • PEANUT SAUCE:
  • 1/4 cup peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 – 1/2 t. red pepper flakes
  • hot water

Peanut Sauce:

Combine peanut butter, soy sauce, lemon juice and pepper flakes in a small bowl.  Add hot water to thin sauce to desired consistency.  For a large crowd, 16 people, I multiply this recipe times 4.

Preparation:

  1. Cut carrots, apple and cucumber into matchstick pieces, thinly slice avocado.
  2. Prepare noodles by dropping them in a pot of boiling water for a quick minute or two, taste for a softness with a bite and drain. Rinse under cool water.
  3. Take one rice paper and dip in warm water for 5 seconds. Twirl and shake.
  4. Place patty on a plate, add carrots, avocado, cucumber, bean threads, and small lettuce leaves. Roll up 1/3 of rice patty, fold in both sides and roll to the end, or roll, fold one end and leave the other side open like a small bouquet.
  5. Serve with dipping sauce.

Cover with a moist tea towel and enjoy at room temperature up to two hours in advance.

If you make these a day in advance, hide the avocado slice in the center of roll.  Cover with a moist tea towel and insert into a large plastic bag with twist tie.  Refrigerate.  Bring to room temperature before serving.  They can be served ice cold but the flavor will be slightly compromised.

All recipes provided by: AlmostVeganCookingSchool.com