Fresh Vietnamese Spring Rolls:

Ingredients:

• Happy Pho rice spring roll wrappers

• vermicelli noodles

• red/green cabbage

• carrot

• cucumber

• jalapeno

• soy sauce

• hoisin sauce

• chili garlic sauce

Recipe:

1. Cook the vermicelli noodles and while they are cooking you can chop the veggies. Chop the cabbage, carrots, and cucumbers into thin slices, so they fit into the rolls. The larger they are the harder they are to fit in. Chop the jalapeno into small pieces.

2. Once the vermicelli is cooked, drain it in a colander. Combine these noodles with the soy sauce, hoisin sauce, and chili garlic sauce in a bowl.

3. Follow the instructions for the wrappers you buy. For the Happy Pho wrappers, you just have to dunk them in warm water and lay them out before filling. These wrappers are hard to work with because they’re super sticky and fragile, but as I said in the description they are definitely worth it!

4. Don’t forget to make the peanut sauce! They really are so much better with the sauce. Recipe below!

How to Roll:

Add the vermicelli noodles, veggies, and tofu (optional) into the wrapper in a straight line towards the bottom on the wrapper. Leave the top ⅓ of the roll empty so it’s easier to roll. To roll, wrap the bottom of the roll and wrap over the ingredients. Then bring in the two sides. Once you wrap the sides in, they’ll stick on top on the part of the wrapper that you brought in, so everything will be nice and compacted into the roll. Now all you have to you is begin rolling towards the front of the wrapper and you’re all set. It took me a couple tries to get a perfect roll, so don’t give up if you don’t get it the first couple times. For display, I cut the rolls in half. They’re usually easier to eat that way too. If you do plan to cut them wait till you roll all your rolls before cutting them because they get less sticky if you leave them out to sit for a bit.

Peanut Sauce:

Ingredients:

• ½ cup creamy peanut/almond butter

• 5 tablespoons coco aminos/soy sauce

• 1 tablespoon maple syrup/agave/honey

• 2-3 tablespoons sesame oil

• 2 teaspoons chili-garlic sauce

• 1 inch ginger

• 1 clove of garlic

• ¼ cup water (as needed)

Recipe:

In a blender add all of your ingredients except water, and blend till you get a smooth creamy peanut sauce. If it’s too thick add a little water in at a time till you get the perfect consistency. This is perfect for your rolls, but also great on top of a salad or with pad thai!

Air Fried Spring Rolls:

Ingredients:

• Nasoya vegan egg roll wrappers

• chopped cabbage

• sliced carrot

• green onion

• garlic

• ginger

• soy sauce

• sesame seeds

• hoisin sauce

• chili garlic sauce

• sesame oil

Recipe:

1. Put some sesame oil in a large pan and saute the garlic and ginger. While these are cooking, combine the soy sauce, hoisin sauce, and chili garlic sauce in a bowl. Once the ginger and garlic have browned, add in the cabbage, sliced carrot, and green onion.

2. Saute the veggies for five minutes then add in the sauce mixture. If you’re using the tofu add it into the mixture now. Let the veggies cook with the sauce for another three minutes and then put the mixture aside.

3. Get out your wrappers and preheat your air fryer at 350°. If you don’t have an air fryer you can, of course, bake these or deep fry the rolls!

4. Now you can start filling your rolls. Once you have all your rolls, lightly brush them with some sesame oil and stick them in the airfryer at 350° for 8-10 minutes.

5. I made a homemade teriyaki sauce (recipe below), but these would also be perfect with a sweet & sour sauce. Enjoy!

How to Roll:

Lay out your wrappers and a bowl of water for your fingers. Leave the top ⅓ of the roll empty so it’s easier to roll. To roll, wrap the bottom of the roll over the ingredients and then wet the top wrap in the two sides. Once you wrap the sides in, use water to stick the sides to the part of the wrapper that you wrapped in, so everything will be nice and compacted into the roll. Now all you have to you is begin rolling towards the front of the wrapper. Keep using the water to stick the wrapper paper together. These are much easier to roll than the fresh rolls!

Teriyaki Sauce:

Ingredients:

• 1 cup brown sugar

• 1 cup rice vinegar

• ½ cup soy sauce

• sesame oil

• 1 tablespoon minced ginger

Recipe:

Whisk together the brown sugar and soy sauce. Warm up the sesame oil in and small saucepan. Place the toasted sesame seeds and ginger in the pan and add in the soy sauce and brown sugar mixture. Once the sauce begins to boil, let the sauce simmer for 20-25 minutes. Remove the sauce from heat and allow it to thicken while it cools. Drizzle it over your sushi and enjoy!