Description
An easy and healthy summer roll recipe to serve as appetizers or as a light meal.
Ingredients
Scale
- 1 Package of Fresh Spring Roll Wrappers(make sure not to get the ones for frying)
- 1 Large Carrot, julienned
- 1 Large Cucumber, julienned
- 1/2 Large Bell Pepper, julienned
- 1 Ounce Cooked Vermicelli Noodles
- A handful of Lettuce Leaves
- A mix of Cilantro, Mint or Basil
- Tofu (optional)
Dipping Sauce:
- 1/4 Cup Peanut Butter or Nut Butter of your choice
- 1 Tbsp Gluten-Free Hoisin Sauce
- 2 tsp Tamari
- 1/2 tsp Chili Sauce
Instructions
- Using a large bowl filled with hot water, dip individual wrappers for 15-20 seconds to soften and make more pliable. Lay on a flat surface and start adding toppings near the bottom of the spring roll. It’s important to not over stuff as it makes it harder to roll.
- Roll as you would a burrito. Pull the wrapper gently over the filling and start rolling and tucking in corners. Continue with the rest of the wrappers until done
Notes
Recipe adapted by Sallys Baking Addiction
Keywords: summer roll recipes, fodmap appetizer recipes, fodmap summer rolls
