- 2 packages Akua Kelp Burgers
- 1 package thin rice noodles (Thai Kitchen)
- 1 package rice paper wraps
- 2 tbsp tamari
- 2 tbsp fish sauce or vegan fish sauce
- 2 tbsp olive oil
- 3 green onions, chopped
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 handful mint, half chopped and half whole leaf
- 1 handful cilantro
- Radish, thinly sliced
- Cucumber, thinly sliced
- Red Pepper, thinly sliced
- Edible flowers
- 1/4 cup peanut butter
- 1/4 cup tamari
- 1/4 cup rice vinegar
- 3-4 tbsp sriracha
Whisk all ingredients together.
Cook Akua burgers in a small amount of olive oil, according to package instructions. One they become cooked you can use a spatula, or fork to break them into crumbles.
Prepare rice noodles according to package instructions, rinse and drain under cold water.
In a large bowl, add the Akua kelp crumbles to the rice noodles along with tamari, vegan fish sauce, olive oil, green onions, garlic and ginger. Add chopped mint, and toss everything. Taste and add more sauce or spice if needed!
Prepare a wide bowl of warm water for the rice paper wrappers.
Assemble ingredients for the rolls. Mint, cilantro, radish, cucumber red pepper and edible flowers.
Dip rice paper in warm water for about 10 seconds to soften. You can layer two wraps at once for a thicker wrap, which makes it easier.
Arrange cucumber, radish bell pepper and edible flowers to your liking. Remember whatever goes down firs is what you see on the outside! Add about 1/4 cup noodle mixture, and herbs.
Fold in sides first, and roll from bottom to top.
Serve with dipping sauce. Lettuce leaves, and more herbs for garnish.
recipe by Meredith Baird
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