Summer Rolls and Peanut Sauce

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Summer Rolls and Peanut Sauce Peanut Sauce: 1. Combine all peanut sauce ingredients in a ½ cup peanut butter bowl and whisk together. Set aside. Picture Here 2-3 Tablespoons soy sauce* 2. Cook vermicelli noodles according to package instructions. Drain and rinse with 3 Tablespoons lime juice** cold water. 2 Tablespoons maple syrup 3. Gather all topping ingredients together, ¼ cup water including chopped veggies and herbs. 1 Tablespoon fresh ginger minced 4. Add about 1 inch of warm water to a large, While they may be enjoyed year deep dish, or pie pan. Place one rice wrapper round during any season, these 2-3 cloves garlic minced into the water and let soak for just 10-15 cool refreshing rolls are the *Liquid Aminos or tamari may be used seconds. It should still feel pretty soft as you perfect meal for hot summer days. instead of soy sauce remove it and lay it on your counter or plate. **Rice vinegar may be used instead of (If you let it soak for too long it will get too Just about any combination of limes soft and will tear when you roll it up.) vegetables may be used. Some commonly used ingredients for the 5. Layer 1-2 slices of each veggie, tofu/tempeh, a few leaves of each herb and a filling include bell pepper, Summer Rolls: cucumber, carrot, beets, cabbage, pinch of noodles on the 1/3 of the spring roll avocado, mung beans, spring Rice paper wrappers that is closest to you. onion, cilantro, mint, and basil. Vegetables of choice, thinly sliced 6. Fold the sides of the spring roll in over the You can also make sweet dessert Vermicelli Noodles (optional) ingredients. Then pull the side closest to you rolls by using fresh fruit instead of up and over the ingredients, sealing vegetables, and create a chocolate Tofu/Tempeh (optional) everything together tightly, and rolling it up sauce by using equal parts cocoa like a burrito. powder and maple syrup! apnm.org/plantbased.

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