Meatless Monday - Vegan Summer Rolls

20 min prep, 20 min cook, 6 servings, vegan

Ingredients
Spring Rolls

• 6 sheets Happy Pho Vietnamese rice paper
• 1 cucumber
• 1 avocado
• 1 yellow bell pepper
  
• 3 green onions, cut into rings
• 3 small carrots
• ​1 cup purple cabbage, cut into thin stripes​
• about 6 radishes, cut into thin slices
• 1 cup fresh mint
• 2-3 cups lettuce, cut into thin stripes
• 1 - 1 ½cups Gold Mine kelp noodles

Peanut Sauce

• ¼ cup chunky peanut butter
• 2 tsp Coconut Secret coconut aminos
• 1 clove of garlic, minced
• 3-4 Tbsp warm water
• ½ tsp sriracha sauce (optional)

Instructions:

1. Cut the avocado, cucumber, carrots, bell pepper, lettuce, and the purple cabbage into thin strips. Chop the green onions coarsely.  Set aside.
2. Fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak for too long, or they'll get too soft.
3. When rice paper is soft, remove them from the water, laying them on a flat surface. Fill the rice papers with the veggies, mint and kelp noodles. Fold the rice paper under fillings on one side, tucking the sides to prevent anything from falling out.  Continue rolling until the remainder of the paper is incorporated. Repeat for remaining rolls. 
4.  To make the peanut sauce, combine the peanut butter, soy sauce, garlic, warm water, and sriracha sauce in a medium bowl. Stir until well combined.
5. Serve the rice paper rolls with the peanut dipping sauce. Enjoy!