Veggie Spring Rolls with Spicy Peanut Dipping Sauce

• Produce

  • 2 heaping cups Cabbage, purple
  • 2 heaping cups Carrots
  • 2 Green onions
  • 1/2 Hothouse cucumber
  • 2 heaping cups Mung bean sprouts
  • 1 Red bell pepper
  • 2 heads Romaine lettuce

• Condiments

  • 1/4 cup Chili garlic sauce
  • 1/4 cup Maple syrup
  • 1/2 cup Peanut butter, natural

• Pasta & Grains

  • 8 oz Maifun or vermicelli rice noodles

• Oils & Vinegars

  • 1/2 cup Rice vinegar, unseasoned

• Nuts & Seeds

  • 1/4 cup Coconut aminos

• Bread & Baked Goods

  • 20 9 inch rice paper wrappers

Found on themostlyvegan.com

Description

Ingredients

• 20, 9 inch rice paper wrappers
• 8 ounces maifun or vermicelli rice noodles
• 2 heads romaine lettuce
• 1 red bell pepper, thinly sliced
• 1/2 hothouse cucumber, thinly sliced
• 2 heaping cups carrots, shredded
• 2 heaping cups purple cabbage, shredded
• 2 heaping cups mung bean sprouts
• 1/2 cup natural peanut butter*
• 1/2 cup unseasoned rice vinegar
• 1/4 cup maple syrup
• 1/4 cup coconut aminos (or soy sauce)
• 1/4 cup chili garlic sauce
• 2 green onions, thinly sliced

Directions

• Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies. Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side. Store spring rolls in the fridge, uncut, for up to 5 days.
• Combine all ingredients in a small bowl and whisk to combine. Garnish with green onions. Leftover sauce can be stored in the fridge for up to a week.