What has been happening to the weather lately? If you’re living in the Boston area you are just as confused as I am. Last Sunday it pretty much went from 80 degrees F to 50 degrees F over the course of a few hours.
Yep. A 30 degree temperature drop over the course of the afternoon. And of course flooding rains.
Luckily for me, I just so happened to be on my way to the grocery story at the time.
Seriously could not have picked a worse time to go there.
With the windshield wipers barely able to manage to quickly descending raindrops I also had to deal with flooded roads. As I was passing under a bridge I legitimately was starting to think the car would get stuck in what looked like a mini lake.
As the other cars slowly progressed I told myself I would be fine, and closed my eyes as I inched forward (slash, no I wanted to close my eyes, but really glued them wide open).
Don’t you ever have those moments driving when a car from the opposite lane splashed the windshield and your first instinct is to close your eyes tightly shut, but then you remember that you happen to be driving a moving vehicle?
Happens to me all the time.
Probably shouldn’t drive in the rain anymore.
Well when I got to said grocery store, naturally the only parking space in sight was wayyyy in the back of the parking lot so a nice 50 degree soaking run later I was in the freezing air conditioned store.
Not my happiest grocery shopping experience.
But I did manage to secure all the necessary ingredients for these vegan spring rolls so not all way down the drain. And seriously June, come on, it should be much warmer up here right?
Well I am pretending it is and eating summer rolls by the dozen (I wish).
Since I love to eat hot foods in the summer and cold foods in the winter, it is only appropriate that I got an unquenchable craving to make these summer rolls the day it was 45 degrees F outside.
I just needed these fresh, crunchy, crispy, light and refreshing vegan spring rolls.
I couldn’t explain. And luckily since I’m in charge of the meals around here I didn’t have to.
I just got to work, turning the veggies into matchsticks and perfecting my chopping skills with the herbs.
Once you learn to matchstick quickly the prep time will instantly be minimized. It’s all about the prep work here. I’ve made summer rolls before, so I’ve got a little bit of practice but it’s all about getting the rhythm right, once you start tightly rolling the rice paper wrappers, it’s all uphill from there.
A seriously delicious appetizer, or light dinner, these vegan spring rolls are perfect whether it is cold or hot out.
Super refreshing and crispy vegan spring rolls with peanut sauce make for the perfect appetizer or light meal. Gluten free and Vegan too!
- 4 small cucumbers peeled and cut into matchsticks
- 2 carrots peeled and cut into matchsticks
- 2 avocados thinly sliced
- 5 radishes cut into matchsticks
- 18 lettuce leaves
- handful mint chopped
- handful cilantro chopped
- handful Thai or regular basil or mix choppped
- 4 ounces rice noodles cooked according to package directions and cooled in cold water
- 18 round summer roll rice wrappers
- For the peanut sauce:
- 1/2 cup peanut butter
- 1 tablespoon Sriracha
- 1 tablespoon gluten free tamari
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 lime juiced
- hot water as needed 1/4 - 1/2 cup
Soak rice wrappers in warm water individually as you go, for about 30 seconds.
Place the rice wrapper flat in front of you and start adding the toppings to the lower third of the wrapper (the side closer to you).
Add the noodles, cucumber, radishes, mint, avocado herbs and lettuce leaf. Start tightly rolling the wrapper away from you, tucking in the two sides as you go. Set aside
Repeat the process for the remaining wrappers.
In a small bowl combine the sauce ingredients - peanut butter, Sriracha, tamari, sesame oil, rice vinegar, and lime juice. Mix until smooth.
Add 1/4-1/2 cup hot water, mixing it in slowly until desired thickness and consistency is reached.
Cut each summer roll in half on a diagonal and dip into the peanut sauce.