Vegan Spring Rolls with Spicy Sauce

Embark on a culinary journey with our Vegan Spring Rolls, a delightful fusion of fresh and vibrant ingredients wrapped in delicate rice paper. These vegan spring rolls feature a colorful medley of julienned carrot, purple cabbage, crisp cucumber, and scallions, all artfully combined with cooling rice noodles. Served with a zesty and spicy dipping sauce, these rolls are a tantalizing appetizer or light meal that bursts with flavor and offers a satisfying crunch with each bite. Perfect for sharing at gatherings or as a refreshing addition to your everyday menu, these spring rolls are a testament to the beauty of plant-based cuisine.

Ingredients:

For the Spring Rolls:

• 12 spring roll rice paper wrappers

• 1 cup cooked rice noodles (vermicelli), cooled

• 1 cup carrot, julienned

• 1 cup purple cabbage, thinly sliced

• 1 cup cucumber, julienned

• 1/2 cup scallions (green onions), thinly sliced

• Fresh cilantro leaves (optional, for garnish)

• Fresh mint leaves (optional, for garnish)

For the Spicy Sauce:

• 3 tablespoons soy sauce or tamari (for a gluten-free option)

• 2 tablespoons maple syrup or agave nectar

• 1 tablespoon rice vinegar

• 1 teaspoon sriracha sauce (adjust to taste for spiciness)

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon water (to thin, if needed)

Instructions:

1. Prepare the Rice Noodles:

• Cook the rice noodles according to the package instructions, then drain and rinse them under cold water to cool them down. Set aside.

2. Prepare the Spicy Sauce:

• In a small bowl, whisk together soy sauce (or tamari), maple syrup (or agave nectar), rice vinegar, sriracha sauce, minced garlic, and grated ginger. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency. Set the sauce aside.

3. Assemble the Spring Rolls:

• Fill a large shallow dish or a wide bowl with warm water.

• Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable.

• Carefully remove it from the water and place it on a clean, damp kitchen towel or a non-stick surface.

• On the lower third of the wrapper, layer a small amount of cooked rice noodles, julienned carrots, purple cabbage, cucumber, and sliced scallions.

• Fold the sides of the wrapper over the filling, then fold the bottom edge over and roll up tightly.

4. Serve:

• Repeat the process with the remaining ingredients.

• Serve the vegan spring rolls with the spicy sauce for dipping.

• Garnish with fresh cilantro and mint leaves, if desired.

These Vegan Spring Rolls with Carrot, Purple Cabbage, Scallions, Cucumber, and Rice Noodles are a fresh and vibrant appetizer or light meal. They're best enjoyed with the zesty and spicy dipping sauce for an extra kick of flavor. Enjoy this healthy and colorful dish!