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Julienned summer carrots and refreshing cucumber with vermicelli in a rice wrapper with toasted kelp, fresh basil and cilantro with peanut dipping sauce. Fry them or have them fresh<br /><br />
Vegetables: Carrot; Cucumber, Cilantro; Basil [Vanguarden Farm] Ginger, Kelp [Maine Seaweed, Maine] <br /><br />
Grain: Vermicelli Rice noodles<br /><br />
Legume: Black Turtle Beans<br /><br />
Oils/Spices: Sesame oil, Peanut; ginger, Bragg’s Liquid Aminos; Black Sesame Seeds<br /><br />
Gluten-free; Vegan<br /><br />
Contains: Sesame, Soy<br /><br />
Tools Needed: Pot and stove for vermicelli <br /><br />
Prep Time: 20 min.