Break out of your culinary shell and enjoy these colorful vegan summer rolls. Plus, it only takes about 30 minutes total to get these easy appetizers prepared.
2 ounces dried vermicelli
12 8 inches rice papers
12 – 24 sprigs fresh cilantro
6 6 inches thin asparagus spears, halved lengthwise
1 cup thin strips kohlrabi
1 cup thin strips carrot
3 radishes, cut into thin strips
1 recipe Almond Sauce* or coconut aminos (optional)
Cook vermicelli according to package directions; drain. Rinse with cold water; drain again. Snip vermicelli into small pieces.
In a 9-inch pie plate dip rice papers, one at a time, into warm water. Transfer to a work surface and let stand a few seconds to soften. Place one or two cilantro sprigs onto each paper just below center. Arrange some of the vermicelli, asparagus, kohlrabi, carrot, and radishes onto cilantro.
Fold bottom edge of each rice paper over filling, tucking it underneath as you pull the roll toward you. Fold in sides; roll up tightly. If desired, serve spring rolls with Almond Sauce.
In a blender or food processor combine 1/2 cup almond butter, 1/2 cup unsweetened coconut milk, 1 Tbsp. lemon juice, 1 Tbsp. soy sauce, 1 Tbsp. maple syrup, 1/2 tsp. smoked paprika, 1/4 tsp. salt, and 1/8 tsp. cayenne pepper. Cover and blend or process until smooth, adding additional coconut milk if needed to reach drizzling consistency. Makes about 1 cup.
For easy assembly, prepare all of the ingredients before you begin filling and rolling the spring rolls.
To Make Ahead
Prepare spring rolls as directed. Spray lightly with water and place in an airtight container, leaving space between rolls. Chill up to 1 hour before serving.
Photo: Adam Albright
Source: Better Homes & Gardens