Vietnamese Spring Rolls - Vegan
Vietnamese Spring Rolls with Peanut Dipping Sauce
(Makes 10 spring rolls)
- 2 medium purple carrots
- 1 large orange carrot, cut into matchsticks
- 1 zucchini
- 1/2 bunch cilantro
- 1/2 package (8 oz) spinach
- 10 sheets 6-inch round rice paper wraps (link: http://amzn.to/2kGz8rw)
Peanut Sauce:
- 1/4 cup peanut butter
- 1-2 tablespoon hoisin sauce (link: http://amzn.to/2jnHiA1)
- 2 teaspoons soy sauce (link: http://amzn.to/2jJVQuT)
- 1 teaspoon minced garlic
- 1 teaspoon Sriracha sauce (optional) (link: http://amzn.to/2jiyksO)
- 1-2 tablespoons water
Directions
- For the sauce, mix everything into a bowl until smooth. Add more water to get desired consistency.
- Dip the rice paper wrap in warm water for about 20 seconds, until the wrap is pliable, but not overly soft.
- Add in vegetables, being sure not to overfill.
-
From the bottom, roll up until halfway, fold in the sides and finish rolling.