These Vegan Pad Thai Spring Rolls are packed with fresh veggies, rice noodles, and crunchy peanuts, all wrapped up in a rice paper wrapper. They're served with a flavorful homemade sauce for dipping, making them a delicious and healthy appetizer or meal.
Ingredients: 8 rice paper wrappers. 2 cups cooked rice noodles. 1 cup shredded carrots. 1 cup thinly sliced red cabbage. 1 cup thinly sliced bell peppers. 1 cup chopped fresh cilantro. 1 cup chopped scallions. 1 cup chopped roasted peanuts. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon lime juice. 1 tablespoon sriracha. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger.
Instructions: Shred the carrots, red cabbage, bell peppers, cilantro, scallions, and chop the peanuts. Put them all in a large bowl. Shake soy sauce, rice vinegar, maple syrup, lime juice, sriracha, sesame oil, minced garlic, and ginger together in a small bowl. This will make the sauce. Add the sauce to the noodles and mix them together by tossing them. Spread warm water out in a small dish. For a few seconds, dip one rice paper wrapper into the water to make it bendy. When the wrapper is soft, lay it flat on a clean surface. In the middle of the wrapper, put a large spoonful of the noodle mixture. The wrapper's sides should be folded over the filling, and then it should be rolled up tight to seal. Do it again with the rest of the wrappers and filling. Give the spring rolls extra sauce to dip them in.
