from 1,000 Vegan Recipes
2 green onions or one sweet onion
2 TB soy sauce
2 TB rice vinegar
1 tsp sugar
3 TB water
3 oz. Rice vermicelli
4-6 large lettuce leaves
1 medium carrot, shredded
½ cucumber, peeled, seeded, and sliced
½ sweet pepper, cut into strips
1 c. fresh cilantro or basil leaves
Directions:
1. Remove the greens of the scallions or sweet onion, chop, and set aside. Mince the onion bulb and transfer to a small bowl. Mix with soy sauce, rice vinegar, sugar, and water. Stir to blend and set aside.
2. Soak the vermicelli in medium bowl of hot water until softened, about 1 minute. Drain the noodles well and cut them into 3” lengths. Set aside.
3. Place a lettuce leaf on a work surface and arrange a row of noodles in the center of the leaf, followed by some of the onion greens, the carrot, cucumber, pepper, and cilantro. Bring the bottom edge of the leaf over the filling and fold in the two short sides. Roll up gently but tightly. Place the roll seam side down on a serving platter. Repeat with remaining ingredients. Serve with dipping sauce.
Serves 4
Fox & Fawn Farm 