Vegan Vietnamese Lunch: A Symphony of Flavors – Fresh Spring Rolls & Coconut Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large rice paper wraps 8 oz rice vermicelli noodles 1 cup shredded carrots 1 cup julienned cucumber 1 cup bean sprouts 1 cup fresh basil leaves 1 cup fresh mint leaves 1/2 cup roasted peanuts, chopped 1 avocado, sliced 1 lime, cut into wedges 1 cup coconut milk 2 cups jasmine rice 2 tbsp coconut oil Salt and pepper, to taste

Instructions

1. Begin by preparing the rice vermicelli noodles according to package instructions. Drain and set aside. In a large pot, bring water to a boil. Soak rice paper wraps one at a time for about 30 seconds until softened. Transfer to a clean kitchen towel and pat dry. Place the soaked rice paper on a clean work surface and layer with noodles, carrots, cucumber, bean sprouts, basil leaves, mint leaves, and roasted peanuts. Fold in the sides of the rice paper and roll it up like a burrito. Repeat for the remaining ingredients. In a small saucepan, heat coconut oil over medium heat. Add cooked jasmine rice and stir to coat evenly. Pour in coconut milk, season with salt and pepper, and cook until the rice is heated through and has absorbed the coconut milk, about 5 minutes. To serve, place a portion of the coconut rice in a bowl and top it with two fresh spring rolls. Garnish with avocado slices and lime wedges.

Chef’s Insight

The key to perfecting this dish lies in the balance of flavors and textures, from the crunchy vegetables in the spring rolls to the tender rice noodles and creamy coconut rice.

Notes

Be sure to soak the rice paper wraps just enough for them to be flexible but not too soft; otherwise, they will tear easily while rolling.