24.01.20

Rice Noodle Rolls with Pickled Veggies

For Dinner | Serves 4

Ingredients

Pickled Veggies
  • 2-3 carrots sliced or “zoodled”
  • 2 medium sized beets sliced thinly
  • 1/2 bunch dill
  • 3 tsp coriander seeds
  • 2 tsp fennel seeds
  • 2 cups apple cider vinegar
  • 2 cups veggie stock
  • 2 tsp agave nectar
  • 2 large mason jars
Rice Paper Wraps
  • 1 package rice paper wraps
  • 1 package rice noodles
  • 1 head lettuce
  • 1 bunch green onions
  • 1 bunch cilantro
  • 2 tbsp crushed peanuts (optional)

 

Peanut Dipping Sauce
  • 1/8 cup Naked Coconuts Soyless Suace
  • 1/2 cup peanut butter
  • 1/2 juice of lime
  • 1-3 tsp chili flakes

Instructions

  1. Fill one of the mason jars with the zoodled carrots and the other with the sliced beets
  2. Divide the dill, coriander, and fennel seeds between the two jars
  3. Mix the stock, vinegar, and agave and fill the two jars
  4. Seal and refrigerate for at least 24 hours
  5. Cook the rice noodles for 2-3 minutes and then rinse in cold water
  6. Set up your rice wrap station with the rinsed noodles, pickled veggies, green onions, lettuce, and peanuts
  7. Soak the rice paper wraps for 5 seconds and then spread out on a cutting board
  8. Place your toppings in the middle of the wrap with the noodles and wrap like a burrito (the rice paper is ready to wrap after about 30 seconds)
  9. Mix all the ingredients for the peanut sauce and serve with the rice paper wraps immediately
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