The Pioneer Woman Tasty Kitchen
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Rainbow Vegan Spring Rolls

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Level: Easy

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Description

A rainbow of fresh veggies wrapped in a rice paper roll and served with an addictive spicy peanut dipping sauce. Easy, healthy, delicious.

Ingredients

  • 2  Carrots,grated
  • 1  Beet, Grated
  • 1  Yellow Bell Pepper, Thinly Sliced
  • ½  Red Cabbage, Thinly Sliced
  • 1  Cucumber, Thinly Sliced
  • 1 cup Cilantro (stems Removed)
  • 8 ounces, weight Vermicilli Noodles
  • 8  Rice Paper Sheets
  • FOR THE SAUCE:
  • 4 Tablespoons Peanut Butter
  • 3 Tablespoons Soy Sauce
  • 2 teaspoons Sesame Oil
  • ½ Tablespoons Sriracha
  • ½ Tablespoons Agave Nectar
  • 1 Tablespoon Lime Juice
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ground Ginger
  • 2 Tablespoons Water

Preparation

Use a food processor to grate the carrots and beets into toothpick-sized sticks. Thinly slice bell pepper, red cabbage, and cucumber. Pick cilantro leaves and discard the stems.

Cook vermicelli noodles.

While noodles cook, add peanut butter, soy sauce, sesame oil, Sriracha, agave nectar, lime juice, garlic, and ginger to a bowl and whisk. Add water as necessary to thin the sauce to your desired consistency for dipping.

Soak rice paper sheets according to packages instructions. Add veggie fillings to the rice paper sheets and roll. Enjoy!

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