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Relaxing Vegan Spring Rolls with Noodle "Rice" Spring rolls are probably one of the easiest vegan recipes to whip up. You can make them quickly and with a variety of ingredients for all sorts of eating occasions. They're particularly good as a party appetizer when they're ready to go. And they look and taste so much better with a crisp carrot top, bright green pea shoots and a dressing full of vegetables and seeds. In fact, what I love about them most is that even if you're making them for a vegetarian friend, they look and taste more like a fish or chicken roll. I also love that you can mix and match any kind of protein you want to make them with. I often use fresh veggies in mine, but you can also swap in tofu or tempeh, seasoned with a dash of soy sauce or tamari. If you're a little more daring, go for a protein combo like tempeh and peanut, a tempeh and seitan, or two tofu fillings. I've said it before and I'll say it again, the best part of making these is the dressing. I don't use it often (on the side, as a dip for chips, in a stir-fry or on a salad), but when I do, it's a delightfully delicious, crunchy, creamy, tangy, herby, nutty sauce. I've also tried making the carrot and pea mix with other vegetables like bell peppers, carrot tops, kabocha squash and potatoes (sliced up and mixed with bell pepper and mustard greens). Just a note about the carrot. The original recipe uses the stems, too. I think they make a nice crunchy little bit, but most of them are in the rib or soup part of the carrot, and that part doesn't really add much texture. But I was concerned that if I left them out, people would think there was something wrong with my Spring Rolls. So I stuck to the part that would have the most fiber and crunch. I also used my KitchenAid attachment with the dough hook to knead the dough quickly. You can do this with a stand mixer if you want to, but it took longer for me. The dough is very sticky, so be prepared to put in lots of elbow grease. As for the filling, I use one tablespoon of chopped nuts, seeds or nut butter and a tablespoon or two of grated

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