Vegan Vietnamese Spring Rolls

Vegan Vietnamese Spring Rolls

Prep time:  20 mins

Total time:  20 mins

Ingredients

• Rice Paper Wraps (10)
• Basil, Cilantro, or Mint – optional (2 leaves per roll)
• 1 Cucumber – cut into matchsticks
• 1 red Bell Pepper – cut into matchsticks
• 1 cup shredded Carrots
• 1 wet or wet seaweed
• 1 Alfafa
• ½ head Napa Cabbage – sliced thin into shred

Instructions

1. Prepare a container with hot water for the rice paper
2. Add a wrap for about 30 seconds, or until pliable
3. Lay the wrap on a clean wood surface
4. Add a little of each veggie to the middle
5. Fold the sides in first
6. Roll up from the side nearest you to the other end, the rice paper will stick to itself
7. Combine the soy sauce and ginger for the dip
8. Enjoy!!!

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