Vegan Pad Thai Spring Rolls from Sweet, Savory & Free -

healthyslowcooking.com

Chris mcmahan

My recipes are all vegan

subheading: MUST HAVE:

Sweet & Sour Miso Dip and Dressing

¼ cup yellow miso paste

3 teaspoons grated ginger

1 clove garlic, minced

¼ cup room temperature green tea

2 tablespoons coconut aminos (or soy sauce)

2 tablespoons maple syrup

2 tablespoons rice vinegar

2 tablespoons mirin (Japanese rice wine)

1 teaspoon red pepper flakes

subheading: SPRING ROLLS:

10 Brown Rice Paper Wraps

4 ounces gluten-free pad Thai noodles

1 cup chopped mixed greens

1 cup chopped cilantro

1 carrot, cut in half and cut into matchsticks

1 seedless cucumber, cut in half and cut into matchsticks

1 small red bell pepper, thinly sliced

1 avocado, pitted and sliced into crescents

Directions at healthyslowcooking.com

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