Vegan Salad Spring Rolls

A fresh and delicious way to eat a rainbow medley of vegetables. Perfect for a quick & easy lunch, dinner, or even as a snack.

8 rice paper wrappers
8 lettuce leaves
1 medium red bell pepper, thinly sliced and cut into 1 inch pieces
2 medium carrots, thinly sliced and cut into 1 inch pieces
1 cup (approximately) red cabbage thinly sliced
a handful of fresh cilantro
a handful of fresh basil
3 oz. (approximately) rice vermicelli noodles, cooked (follow instructions on package)
peanut sauce for dipping

View the full recipe at Pass Me Some Tasty →