Spring rolls are a great light dinner or lunch for a warm evening. Usually when I make spring rolls, I make a triple batch and keep them in the house for quick snacks and meals on the go. For more protein, consider marinating tofu in soy and then either baking or grilling it to add to the spring rolls. If you prefer a crunchy roll, find vegan egg roll wrappers instead and lightly fry them in vegetable oil until the wrappers get brown and crispy.
2 cups water
4 oz vermicelli
1/2 cup shredded carrots
1/2 cup cucumber – shredded
2 leaves romaine lettuce – shredded
5 leaves fresh basil/cilantro -shredded
Boil the water and cook vermicelli for 3-5 minutes. Drain and set aside. Fill a pie plate with warm water. Take a dried rice wrap and gently rotate in water until soft. Place on a dry plate. Fill the bottom third of wrap with veggies and vermicelli. Roll the wrap, folding in the edges. Repeat with as many wraps as desired. Can be refrigerated for later.