Vegan Spring Rolls


As fresh and easy as it gets for this summer light lunch or snack! Seriously cannot get enough of this yummy miso and peanut sauce, triple or quadruple dip because why not its filled with vitamins and all the good stuff! What's best about this recipe is that there is no right or wrong, this is just a guideline but honestly just throw whatever veggies you have on your rice paper, grab a bowl and throw a bit of this and that, whip it up and voila, no secret here just pure love!


FOR THE SPRING ROOLS


You can get as creative as you want with what you put inside your spring rolls, this is just an idea and also my favourite combination. Cut all the veggies into thin sticks for the best result.


Soak the rice paper on water, but not for too long, you want it to be soft that you can pool it but not too gooey that will break. It depends on the brand you get but I would say about a minute. Put the veggies in the centre, take both outer edges in before you roll it, so when you bite the filling isn't coming out from the sides!


Avocado

Carrot

Cucumber

Sprouts

Coriander


FOR THE SAUCE


1 tblsp miso paste

1 tblsp sesame oil (toasted one is best!)

1 tblsp rice vinegar

3 tblsp soy sauce

1 teaspoon lime juice

1/2 teaspoon fresh grated ginger

1/2 teaspoon fresh grated garlic

1/4 cup peanut butter

1/4 cup water


Mix all the ingredients in a bowl until well combined. Adjust thickness and flavour to your liking.

Enjoy!!



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