Vegan Vietnamese Summer Rolls

Name: Vegan Vietnamese Summer Rolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 pieces rice paper wrappers; 4 oz rice vermicelli; 1 whole carrot; 1 whole cucumber; 1 whole bell pepper; 1 bunch fresh mint; 1 bunch fresh cilantro; 1 cup peanut butter; 2 tbsp soy sauce; 2 tbsp lime juice

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Kwame Asante

Time

20 minutes

Servings

Calories

1051

Fresh and crunchy summer rolls filled with vibrant vegetables and herbs, served with a zesty peanut sauce.

1051

cal

35.2g

protein

90.7g

carbs

66.9g

fat

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
rice paper wrappers	8 pieces	12	0g	2g	0g
rice vermicelli	4 oz	207	2g	47g	0g
carrot	1 whole	13	0g	3g	0g
cucumber	1 whole	18	1g	3g	0g
bell pepper	1 whole	16	1g	4g	0g
fresh mint	1 bunch	2	0g	0g	0g
fresh cilantro	1 bunch	1	0g	0g	0g
peanut butter	1 cup	770	29g	29g	66g
soy sauce	2 tbsp	11	2g	1g	0g
lime juice	2 tbsp	4	0g	1g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
rice paper wrappers	8 pieces	12	0g	2g	0g
rice vermicelli	4 oz	207	2g	47g	0g
carrot	1 whole	13	0g	3g	0g
cucumber	1 whole	18	1g	3g	0g
bell pepper	1 whole	16	1g	4g	0g
fresh mint	1 bunch	2	0g	0g	0g
fresh cilantro	1 bunch	1	0g	0g	0g
peanut butter	1 cup	770	29g	29g	66g
soy sauce	2 tbsp	11	2g	1g	0g
lime juice	2 tbsp	4	0g	1g	0g

Directions

Step 1
Cook rice vermicelli according to package instructions; drain and set aside.
Step 2
Julienne carrot, cucumber, and bell pepper into thin strips.
Step 3
Soak rice paper wrappers in warm water for 10-15 seconds until pliable.
Step 4
Place a small amount of vermicelli, vegetables, and herbs on each wrapper, then roll tightly.
Step 5
Mix peanut butter, soy sauce, and lime juice for the dipping sauce; serve with summer rolls.

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