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Fresh Spring Rolls

Fresh Spring Rolls

This vegan roll is a great appetizer too! you can use your beloved herbs in it and thinly sliced, sprouts
would be a good addition to your vegan roll.

Ingredients

  • For the mushrooms
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup enoki or sliced shiitake mushrooms
  • 1/2 teaspoon tamari
  • For the spring rolls:
  • 4 ounces cooked soba or rice noodles
  • Peanut Sauce
  • 4 Vietnamese rice spring roll wrappers*
  • 1 avocado, sliced
  • Fresh basil & mint leaves
  • 1/4 cup microgreens
  • Tamari, for serving

Instructions

Steps:

1. Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned
and soft, about 5 minutes. Remove the pan from the heat, add the tamari, and toss. Set aside.
2. Toss the noodles with a few spoonful of the peanut sauce until they're well coated.
3. One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on
a clean towel.
4. Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper.
Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly
closed.
5. Serve with extra peanut sauce and tamari for dipping.

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