Forbidden Rice Spring Rolls

Forbidden Rice Spring Rolls from Leslie Cerier

Colorful carrots, black ramen noodles, sliced avocado and garden fresh herbs makes for a beautiful and satisfying appetizer. Serve with peanut sauce for a special gluten-free, vegan lunch for two. Recipe contributed by Leslie Cerier; photo by Tracy Eller.

Serves 2 for lunch; or 6 as an appetizer

  • Two 2.8 ounce packages forbidden rice ramen noodles
    (use equivalent amount of brown or white rice noodles
    if black noodles are unavailable)
  • 1 cup grated carrots
  • 1 thinly sliced avocado
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup fresh mint leaves
  • Eight 8-inch, spring roll rice paper wrappers
  • Peanut Sauce and/or tamari for serving

Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring rolls.

To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time, to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel.

In the middle of the rice paper, arrange some carrots leaving about an inch on the right and left sides.

Sprinkle on the herbs, a few slices of avocado, and then some noodles.

Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you). Repeat with the rest of the carrots, noodles, herbs and avocado.

Serve immediately with peanut sauce and/or tamari.

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