Veggie Summer Rolls

Serves: 16 rolls

Prep Time: 30 min

Cooking Time: 0 min

Total:  30 min

Ingredients

2-3 portions rice noodles or vermicelli
16 rice paper wrappers
1 large carrot, grated
1/4 English cucumber, grated
1 green onion, sliced
1-2 tsp. hoisin sauce
1/2 tsp. sriracha sauce (rooster sauce)
1 tsp. roasted sesame oil
1 tbsp. seasoned rice vinegar
1 tsp. sesame seeds, toasted
1/4 tsp. red chili flakes (or more)
32 snow peas
1 ripe avocado, thinly sliced

Directions

1. In a pot, bring water to boil. Add noodles and cook for 3-5 minutes, or until tender.  Drain and rinse with cold water.  
2. Transfer into a large bowl and using scissors cut noodles into smaller pieces.
3. Add carrot, cucumber and green onion to the noodles. Season with hoisin sauce, chili sauce, sesame oil, sesame seeds, and chili flakes.  Toss to combine.
4. Fill a 9" circular dish or pie plate with warm water. Submerge one rice paper wrapper into the water and let soak until pliable, about 5-10 seconds
5. Place a clean damp cloth or tea towel over your cutting board and spread out the soft rice paper wrapper.
6. On the lower part of the wrapper, place a slice of avocado, topped with a spoonful of noodle mixture, topped with 2 snow peas. Make sure to form a log shape.
7. Fold the bottom of the wrapper over the filling, then fold in the sides.  Roll into a tight cylinder.
8. Serve immediately or cover with a damp towel to prevent drying out.  Refrigerate for up to 6 hours.

Adapted from hilarymakes.com