Spring Rolls #easyrecipes #vegetarianrecipes #springrolls
I was down with the flu for two weeks, eating nothing but soup and was beginning to lose my mind. The minute I had a little extra energy I threw together these spring rolls! They definitely lifted my spirits
Ingredients
To make Spring Rolls
* 2 cups rice vermicelli noodles
* 1 teaspoon oil (sesame if you have it)
* 1 cup very thinly sliced red cabbage
* 1 medium carrot, peeled and sliced
* 1 cucumber thinly sliced
* 3 sticks imitation crab
* ¼ cup roughly chopped fresh cilantro
* ¼ cup roughly chopped fresh mint
* 4 spring roll wrappers
To Make Peanut Sauce
* ⅓ cup creamy peanut butter
* 2 tablespoons rice vinegar
* 2 tablespoons reduced-sodium soy sauce
* 2 tablespoons honey or maple syrup
* 1 tablespoons sesame oil
Instructions
1. To make the spring rolls: Bring a pot of water to boil and cook the noodles. Drain, rinse, toss with oil and salt, and set aside.
2. Slice all veggies and herbs and set aside, ready to assembly
3. Fill a shallow pan with an inch of water
4. Place one rice paper in the water and let it rest for about 20 seconds, give or take.
5. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with noodles, cabbage, and a few strips of carrot, and cucumber. Add in a strip of imitation crab and sprinkle with the herb mix.
6. Fold the lower edge up over the fillings, rolling upward like you would a burrito
7. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, honey, and sesame oil. Mix together adding a little water if needed
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