Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Fresh Spring Rolls
Chop up your veggies and place on a cutting board.
Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it's soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board - if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.
Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
Serve on a plate with the dipping sauce and enjoy!
1.This recipe is gluten free and vegan.2.HOW TO STORE These stored well in the fridge with damp paper separating them.Your Peanut Ginger Sauce can be stored in the fridge and covered in saran wrap. Stir before using since it may thicken a bit in the fridge.These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Dip and are gluten free!