Summer Veggie Spring Rolls

Summer Veggie Spring Rolls

May 24, 2024


3-4 small rice paper wrappers
4 cups Chef Hak's Mediterranean Vegetables
1 cup shirataki noodles, rinsed and drained
1 avocado, thinly sliced
Sesame seeds

Peanut sauce:
1⁄4 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water (add more for a thinner consistency)
1 teaspoon sriracha (optional, adjust for spice preference)
1 clove garlic, minced
1 lime, juiced

1. In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, water,
sriracha (if using), garlic, and lime juice. Set aside.
2. Fill a shallow dish or bowl with warm water for dipping the rice paper wrappers.
3. Have all your ingredients prepped and laid out on a work surface.
4. One at a time, dip a rice paper wrapper into the warm water for a few seconds, just until
softened and pliable. Carefully lay the softened wrapper flat on a plate or clean work surface.
5. Sprinkle a small amount of sesame seeds in the center of the softened wrapper. Add a few slices
of avocado on top of the sesame seeds.
6. Next, add a few shirataki noodles and arrange a small amount of cooked Chef Hak's
Mediterranean Vegetables on top. Include any additional chopped vegetables you're using.
7. Fold the bottom of the wrapper up and over the filling. Then, fold in the sides tightly to enclose
the filling. Finally, roll the wrapper up snugly to form a spring roll. Repeat with remaining
wrappers and fillings.

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