Toss’ables Summer Roll

Serving Size 8

Prep Time 20 mins

Cook Time 40 mins

Difficulty Easy

Ingredients

Inspired by: Kat Boytsova at Delish

  • 1 package Nasoya Korean Sweet Chili Toss’ables
  • ½ cup rice vermicelli noodles
  • 1 large carrot, julienned
  • ¼ purple cabbage, shredded 
  • ½ cup bean sprouts 

Sauce

  • ¾ cup vegan sour cream
  • ½ cup Thai sweet chili sauce 
  • ½ cup vegan mayo 

Preparation

  1. Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  2. To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened. Lift sheet carefully from water, placing it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet and top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after first complete turn of roll.
  3. To make sauce: whisk together ingredients until combined.

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