Rejuvenating Vietnamese Vegan Rice Paper Rolls with Citrus-Ginger Dipping Sauce

Allergens

N/A

Ingredients

• 20 round rice paper wraps 1 cup vermicelli noodles, cooked and drained 1 cucumber, julienned 1 carrot, julienned 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup fresh bean sprouts 1 small head of Boston lettuce, leaves separated 1/2 cup fresh cilantro, roughly chopped 1/2 cup fresh mint leaves 1/4 cup roasted peanuts, roughly chopped (optional) Citrus
• Ginger Dipping Sauce: 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1 tablespoon rice vinegar 1 tablespoon agave syrup or maple syrup 1 teaspoon grated ginger 1 garlic clove, minced 1/2 teaspoon chili flakes (optional) Salt and pepper, to taste

Instructions

1. Soak rice paper wraps in warm water for 5 10 seconds until softened but not too pliable. Transfer to a clean cloth or paper towel to dry slightly.
2. Assemble the rolls by placing a small amount of vermicelli noodles on the bottom third of each rice paper, followed by cucumber, carrot, bell peppers, bean sprouts, lettuce leaves, cilantro, and mint. Sprinkle with roasted peanuts if using.
3. Fold in the sides of the rice paper and roll tightly, enclosing all ingredients securely. Repeat until all rolls are assembled.
4. In a small bowl, whisk together orange juice, lime juice, rice vinegar, agave syrup or maple syrup, grated ginger, minced garlic, chili flakes (if using), salt, and pepper to taste. Pour into individual serving bowls.
5. Serve the rolls with the citrus ginger dipping sauce on the side for dunking.

Chef’s Insight

The balance of flavors and textures in this dish is key to its refreshing quality. Don't be afraid to experiment with different vegetables and herbs to create your perfect roll.

Notes

Be sure to use fresh, high-quality ingredients for the best results in this recipe.