Colorful Summer Rolls! ☀
This beautiful platter was created by the talented Zuliya from @naturallyzuzu!
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Check out her recipe below:
Vegetable Summer (Spring) Rolls
16 6-inch rounds rice paper
One salad bag of baby spinach (about 2 cups)
1 packets of bean sprout or rice noodles cooked.
1 cup shredded peeled carrots
1 cup thinly sliced cucumbers
1 cup of shredded purple cabbage
1 red bell pepper julienned
½ cup fresh mint leaves
½ cup fresh cilantro leaves
Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip the remaining section, then lay on a damp towel.
Working on bottom third of rice paper, spread some spinach leaves, noodles, a few pieces of shredded carrots, cabbage, cucumber, 2 slices of bell pepper and herbs. Do not overfill it. Use a few pieces of each filling ingredient. Fold up the bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients. Repeat and enjoy with the peanut sauce.
1/2 cup creamy peanut butter
1 tsp of freshly grated ginger
Juice from 1 lime
3 cloves of garlic
1 cup of water
3 tsp of maple syrup
2 Thai chilies
2-3 finger limes for topping optional
Blend everything in the blender until smooth.