Crispy Raw Vegetable Summer Rolls

4 ounces dried rice noodles, softened with water, in 2 inch lengths

1 1/2 cups shredded carrots

1 1/2 shredded cucumber

2 tbsp. fresh cilantro

3 tbsp. peanuts (crumbled/crushed well!)

1 tbsp. soy

1 tsp. fresh ginger

1 tsp. minced garlic

6-10 rice pancake wrappers (7-8″)

In a large bowl, toss together noodles, carrots, cukes, cilantro. In a small bowl, whisk the peanuts, soy, ginger, and garlic until smooth, then add to veg mix and toss. Soften the rice pancake in warm water (double them up!!!), and then wrap the veg mix like a spring roll. Fry until golden in veg oil, then refrigerate and enjoy!


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