Vegan & Gluten Free Vietnamese Spring Rolls

Vietnamese Spring Rolls

Ingredients:
• 5 dried rice wraps
• 4 oz vermicelli
• ½ cup carrots, raw shredded
• 2 leaves romaine lettuce, shredded
• 5 leaves fresh basil/cilantro
• warm water

Instructions:
1. Rinse and prepare veggies. Set aside. Boil and drain vermicelli and set aside.
2. Fill a pie plate with warm water. Rotate rice wrap into water and carefully place on a plate.

3. Distribute ingredients on the bottom third of the wrap.
4. Roll the wrap, folding in the edges.
5. Wraps can be covered and refrigerated for later.