Monday, January 28, 2013

Bento #9

Vegan Spring Rolls and Popcorn with Thai Peanut Sauce

Process: Cut up carrots and cucumber into long, thin matchsticks (about 4" long), and slice up avocado. Soak 1 spring roll wrapper (mine are made from tapioca) at a time, until soft. Place a layer of spinach along the center, then a line of carrots, a line of cucumber, and a line of avocado. Roll up. Repeat until done making rolls. Slice. Pop some popcorn. Toss with olive oil and garlic. Serve with Thai Peanut Sauce (I make my own. Regular peanut sauce uses fish sauce, which is not vegan. As far as I know, there is not a regularly available kosher fish sauce either). This is not a quick lunch, unless you make the wraps (and sauce) ahead of time.

Feedback: Delicious!

(kosher, vegan, gluten free)

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