How to make vegan Summer Rolls (aka Vietnamese Fresh Spring Rolls) with 2 Dipping Sauces! Step by step guide on how to wrap these rolls and how to make a peanut sauce to go with them. This recipe is vegan, healthy and can easily be made WFPB (whole food plant based) by swapping the rice wraps and noodles for brown rice versions (linked below!). My mother-in-law is Chinese and grew up in Vietnam, so she has shared some of her secrets with me on how to make these delicious rolls that are perfect for summer. Hope you guys enjoy!

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✨ Some items from this vid you might find helpful!
Rice paper wrappers: [ Ссылка ]
Brown rice paper wrappers: [ Ссылка ]
Rice noodles: [ Ссылка ]
Brown rice noodles: [ Ссылка ]
Powdered peanut butter: [ Ссылка ]
Lemongrass powder (what I used to make the lemongrass tea) [ Ссылка ]

🔺 Mung Bean Pancakes: [ Ссылка ]
🔺 3 Asian Noodle Salad Recipes: [ Ссылка ] (for just the dipping sauce recipe, see below!)

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🌱 Vegan "Fish" Sauce Dipping sauce:
2/3 c. vegan fish sauce ([ Ссылка ])
1/2 c. water
1/3 c. lime juice
1/4 c. maple syrup
1-2 small chilis (seeds removed) - these are very spicy! Please take caution with your hands while removing the seeds. Some people may require gloves.

🌱 Peanut Dipping Sauce
4 TBL PB2 powder ([ Ссылка ]) or use regular 1-ingredient peanut butter
1 TBL low sodium soy sauce
1 TBL rice vinegar
1 TBL maple syrup
1-3 TBL lemongrass tea ([ Ссылка ]) or water to thin. Start with a smaller amount, you can always add more. 😊


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