Vegan Spring Rolls

Eunhee Lee

Thank Eunhee for this recipe!  
​
The only planning needed is to purchase the rice wraps (I used to buy at Smith’s in Los Alamos or you can purchase on Amazon).  Everything else is likely in your fridge already.

Do not layer rolls over 2 layers as they get sticky and become difficult to remove.  If rolls are sticky when serving, tell your guest to remove slowly to prevent damage.  (This is not a bandaid!!!)
Enjoy!  We miss everyone’s beautiful smiles.
Vegan Spring Rolls

• ½ head of red leaf lettuce, chopped
• 5 baby cut carrots, cut into matchsticks
• ½ cup of cilantro, chopped
• 1 4.7 oz pack of rice wrappers.  See picture above. (About 17 wraps)

Directions: 

1. Wash hands.
2. Mix lettuce, matchstick cut carrots and cilantro together in a bowl.
3. Pour 1/2 cup to one cup of water in a large plate or large pie dish that will fit the rice wrap diameter.
4. Soak one rice wrap in the plate of water for 15 seconds.  It just needs to be pliable.  If it’s too soft (in water too long) it will be difficult to handle.
5. Move softened wrap to another plate or cutting board with groove.
6. Collect about a 1/8 cup of lettuce mix with hands and place on one end the of softened wrap.
7. Fold over and roll.  This Youtube link gives a visual on how to wrap the rolls. https://www.youtube.com/watch?v=HvYhQwIBc7Y  I do not use a two-step process to fill the roll as it does it this video but I think it is still helpful.  Just skip the second filling step on the video if you want to base it strictly on my recipe.
8. Repeat with remaining wraps.

 
Thai-Style Peanut Sauce

• ¼ cup of maple syrup (vegan) or honey
• ¼ cup smooth peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon crushed red pepper flakes

 
Directions: Whisk together until consistency of honey
 
Credit to:  Jeramyn Feucht, Allrecipes.com for sauce