FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE #vegetarian #vegan #soup #easy #breakfast

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE #vegetarian #vegan #soup #easy #breakfast

I'm a phony sushi fan… which means I LOVE sushi, however my sort of sushi has zero marine life in it. I'm a veggie move, cucumber, avocado adoring sushi individual which makes me a fake, yet so it goes.

I've been wanting a decent ol' veggie roll recently, however didn't have a craving for going out (please, I was at that point in my sweats), so I went with the following best thing: Fresh veggie moves with nut ginger sauce, enclosed by rice paper (since I don't have the apparatuses or an opportunity to do custom made sushi moves with rice and kelp).

I've made these numerous a period for different occasions from New Year's Eve to our yearly Oscar party and they're generally a major victor. This evening I made these for a gathering of two (well three on the off chance that you include the child in my paunch), and all were fulfilled!

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE #vegetarian #vegan #soup #easy #breakfast

Also try our recipe : Black Bean Sweet Potato Enchiladas #vegan #vegetarian #potato #dinner #recipes

Ingredients :
  • Fresh Veggie Rolls
  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4" matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4" matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles

Peanut Ginger Sauce

  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced

Instructions :

  1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
  2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
  3. Chop all vegetables and set aside.
  4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
  5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
  6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
  7. Fold the rice paper closest to the ingredients overtop.
  8. Then fold the two opposite sides over the center (like a burrito).
  9. Finally tightly roll down the remainder of the paper until it is fully sealed.
  10. Put your sauce into small serving dishes and serve altogether.

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