Vegetarian Spicy Noodle Spring Rolls
Elevate your day with these delightful Vegetarian Spicy Noodle Spring Rolls! Bursting with vibrant veggies and a kick of spice, they're not only easy to prepare but also make a delicious lunch for tomorrow.
Servings: 4 people
Ingredients
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp Sriracha
- 1 tbsp toasted sesame oil
- 2 tsp rice vinegar
- ½ tsp garlic minced
- 1 can of bean sprouts drained and rinsed
- 2 cups shelled edamame
- 1 pack of Craft House Collection® Aurora Long Sweet Peppers julienned
- ½ english cucumber julienned
- 2 cups Asian slaw mix
- 8-10 rice paper rolls
- Store bought Sweet Chili Sauce
Instructions
- Whisk together soy sauce, honey, sriracha, toasted sesame oil, rice vinegar, and garlic in a medium-sized bowl.
- Add the bean sprouts and edamame and toss to combine.
- Add 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your plate.
- Layer 2-3 slices of each veggie, the noodle mixture, and the Asian slaw mix in each spring roll. Be careful not to overfill and leave extra room around the sides.
- Fold the left and right sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, tightly sealing everything together. Then roll it up, like a burrito.
- Repeat with the remaining wrappers and filling ingredients to assemble the rest of the rolls.
- Serve with store-bought sweet chili sauce for dipping.