Vegan Spring Rolls for Entree or Appetizer

Jul 12, 2019 CHICOPEE, Mass. (Mass Appeal TV, NBC affiliate) Leslie Cerier , The Organic Gourmet Chef and Cooking Teacher shows us how to make these colorful, healthy spring rolls. Have fun making these all year round swapping seasonal vegetables for infinite variations

Gluten-Free Vegetable Spring Rolls

2- 2.8 Ounce packages Organic Lotus Foods Forbidden Rice Ramen Noodles
1 cup grated carrots
1 thinly sliced avocado
1/2 cup fresh cilantro leaves
1/3 cup fresh mint leaves
8 8-inch, spring roll rice paper wrappers

Cook ramen noodles according to package.
Drain and rinse ramen in cold water.
Leave ramen to drain in a fine mesh drainer until you roll the spring rolls.

To roll the spring rolls:
Immerse the rice paper in a shallow bowl of warm water, one at a time, to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel. In the middle of the rice paper, add some carrots leaving about an inch on the right and left sides. Then sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you). Repeat with the rest of the carrots, noodles, herbs and avocado. Serve immediately with peanut sauce and/or tamari.

Leslie developed this recipe for Lotus Foods

Copyright © 2014 Leslie Cerier. All Rights Reserved.

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