Fresh Rainbow Noodle Spring Rolls
After all that holiday goodness, we've been craving all things light and fresh. Care to join us with some of these Fresh Rainbow Noodle Spring Rolls? Vibrantly colored the noodles incorporating our Suncore Foods® Powders and wrapped them all in rice paper with lots of fresh vegetables, herbs, and served with a homemade peanut dipping sauce. It is like having your own full spectrum of colors, so much goodness in one wrap! Also, it's a perfect way to get in those veggies too.
Makes 8 Whole Rolls, 32 Pieces if Sliced into 4
3 bundles of dry mung bean vermicelli noodles (35g each)
1/2 tsp each of Suncore Foods® Red Beet Powder, Suncore Foods® Ebony Carrot Powder, and Suncore Foods® Blue Butterfly Pea Powder
2 tbsp peanut butter
1 tbsp soy sauce, or to taste
2 to 3 tbsp warm water, adjust depending on desired consistency
1 tbsp maple syrup or other sweetener
2 tsp rice vinegar or lime juice
Sesame seeds for topping
8 rice paper sheets
Room temp water
Leaves from 1 head of romaine lettuce
1 large carrot, grated
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
Fresh mint leas, Thai basil leas, cilantro
1. Prepare 3 medium bowls. Place 1 bundle of noodles in each. Pour in enough boiling hot water to submerge the noodles in each bowl then mix one type of powder in each bowl. Leave the noodles to soak until cooked but still chewy. Drain out the liquid and leave to cool for a few minutes before using.
2. Peanut sauce: mix everything in a small bowl until smooth. Feel free to adjust according to your desired taste. Set aside.
3. To make the spring rolls, dip a sheet of rice paper in a plate of water. Place the wrapper on a flat surface. Add in the vegetables and noodles then roll. Repeat this for the rest and then set aside. Make sure to leave space between each roll so they don’t stick together.
4. Slice each roll into 4 and enjoy with the peanut sauce!