Vegan summer rolls with peanut sauce

• Vegetarian

• Produce

  • 2 Carrots
  • 1 tsp Chilli flakes, hot
  • 1 Cucumber, small
  • 1 Garlic clove
  • 2 tsp Ginger
  • 5 Lettuce, leaves
  • 1 handful Mint, fresh
  • 3 Peaches
  • 2 heaped tbsp Peanut, all natural
  • 1/4 Red cabbage, small

• Condiments

  • 1 tbsp Hoisin sauce
  • 40 ml Lime juice
  • 1 tbsp Tamari

• Pasta & Grains

  • 100 g Vermicelli rice noodles

• Baking & Spices

  • 1 Red pepper

• Bread & Baked Goods

  • 20 Rice paper wrappers

• Liquids

  • 90 ml Water

Found on lazycatkitchen.com

Description

Directions

• Prepare vermicelli noodles according to packet instructions.Whisk all sauce ingredients together and set aside for the flavours to marry.Dampen a clean kitchen towel and put on a clean surface. Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrapper on the damp towel.Start filling the wrapper, but make sure you do not overfill. I put all julienned vegetables and cabbage in a stack at the very bottom. Then a clump of rice noodles, followed by a small piece of lettuce leaf that I wrapped round the veg below. I put two peach slices on the lettuce and mint leaves on top.Once you finish with the filling, start rolling like a burrito. Fold sides over and start rolling from the bottom making sure you hold the filling tighly with your other hand. It takes a few gos to get the knack of it.Repeat steps 4 and 5 until you’ve run out of your filling or/and wrappers.Cut rolls in half and enjoy them fresh, dipped in peanut sauce.