RAINBOW FRESH ROLLS RECIPE (VEGAN)
Serves 4 whole rolls (8 half rolls) | Ready in 30-40 mins
100 grams brown rice vermicelli, blanched and cooled
4 rice paper sheets
1/2 organic carrot, sliced into thin long matchsticks
1 organic red bell pepper, sliced into thin long matchsticks
1 organic yellow bell pepper, sliced into thin long matchsticks
1/3 organic cucumber, sliced into thin long matchsticks
4 small organic romaine lettuce leaves
Vegan Thai Peanut Sauce
Slighly adapted from Yummy Mummy Kitchen
1/2 cup peanut butter
2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons rice vinegar
1/2 teaspoon sriracha sauce
1/2 teaspoon maple syrup
1/3 cup water
In a small pot, add the sauce ingredients. Turn on heat to medium and whisk until combined. When the sauce begins to bubble, remove off heat and set aside for dipping later.
In a medium size pot filled with water, bring to a boil. Add rice vermicelli noodles in and blanch for 2 minutes. Strain in a colander and cool the noodles with cold running water. Allow excess water to drain and set aside.
Meanwhile, slice vegetables into thin long matchsticks. Set aside.
Soak 1 rice paper in a plate of shallow water for 20-30 seconds until soft. Remove from the water and lay it on a plate.
Add in this order for easier wrapping: 1 leaf of romaine lettuce, vermicelli noodles, carrots, cucumbers, red and yellow bell peppers. Roll the wrap up, folding in the ends. Slice in half. Repeat process for remaining ingredients. Serve with peanut sauce.