2TbspShiso Pon Sauceyou can leave it out if it’s hard to find
Instructions
Make the dipping sauce by combining the ingredients and whisking until well combined. Set aside.
Soak the Rice Noodles in hot water for 5 -7 minutes, rinse with cold water, drain and set aside.
Chop and prepare all the vegetables and set onto a large plate
Place the Basil, Cilantro and Mint into small piles.
Make the Veggie rolls by taking one Rice wrapper at a time. Dunk the entire wrapper into a large bowl of warmish water. While holding the wrapper agititate it slightly. You are waiting until it turns translucent and becomes soft.
Lay out the softened wrapper onto a large cutting board.
Start by placing a little bit of lettuce followed by some noodles and then a bit of Veggies and/or Sprouts all towards the bottom or part closest to you. Pick up the edge and begin to roll over like you would a burrito. Tuck the sides of the wrapper in as you roll to the very top. Make sure to roll it onto itself and the wrapper will naturally stick.
Repeat the process until you’ve used up the wrappers and veggies. Feel free to mix up the combination of veggies. Top with Sesame seeds.
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