Monday, 1 June 2015

Vegan Vietnamese Spring Rolls


Rice paper
Vermicelli noodles
Napa cabbage
Cilantro
Mini sweet bell peppers
Cucumbers
Carrots

Soak to the rice paper in warm water and place on a cutting board.  Layer your vegetables and other ingredients starting with the cilantro leaves, noodles, thinly chopped napa cabbage, match-stick cut cucumbers and bell peppers and topped with grated carrots.  Fold ends and then roll.  

Serve with gluten-free peanut sauce or chilli sauce.   

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