Скачать или смотреть How To Make Fresh Vegan Spring Rolls - For Beginners | Blankita Lifestyles (Episode 9)

What's up my beautiful people? I hope this week finds you well and healthy. So during quarantine, I was craving Spring rolls and I decided to try to make them for myself and my family for the 1st time period I have a step-by-step video showing you how I did it, also please grate the carrots instead of cutting them into diagonal strips as I did lol they were a bit hard to chew but otherwise that super delicious.

Ingredients:

• Carrots
• Chop suey
• Cucumber
• Celery
• Avocado
• Basil or mint, coriander
• Rice vermicelli noodles
• Rice paper
• Peanut butter dipping sauce
Preparation:

You're going to start by prepping all of your veggies cutting them in diagonal stripes. Grate the carrots and set them aside. In a medium pot boil water, once boiling add salt and stir, then add a pack of rice vermicelli noodles gives it a little stir, cook for the time indicated on the package.

Strain and rinse with cold water and set aside. Wet your towel and remove excess water, lay that on your wooden board. In a saucepan in Luke medium water add in rice paper until fully emerged, hold it on extreme sides and lay down on a wet towel, have a little dish with water to wet your fingers if it should become sticky.

Add cooked vermicelli in the middle of the rice paper leaving an inch on each side, fill your Spring roll with prepped veggies. Then make sure fingers are wet take the bottom part of the rice paper and fold it over your middle stuffing, tuck it in to make it tighter fold in one side to cover one extreme of the spring roll, and then fold in the other side, pull and roll till it is completed. Add a peanut butter sauce on the side for dipping or get creative and create your own.

I hope you enjoyed this recipe I can't wait to share more with you.

Filmed by: Blankita Styles
Directed & Edited by: Blankita Styles & Frederik Bonneau
Narration: Blankita Styles
Recorded and mixed by: Frederik Bonneau
Background music produced by: Frime

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