Summer Rolls with Plant-Based Meat

Name: Summer Rolls with Plant-Based Meat
Yield: Serves 4 to 6 (makes 12 rolls)
Cuisine: Vietnamese
Ingredients: 1 , Thai chile, sliced thin; 1 , garlic clove, minced; 1 teaspoon, kosher salt; ⅔ cup, water; ⅓ cup, creamy peanut butter; 3 tablespoons, hoisin sauce; 2 tablespoons, tomato paste; 1 tablespoon, distilled white vinegar; 6 ounces, rice vermicelli; 1 tablespoon, vegetable oil; 12 ounces, plant-based ground meat; 1 cup, fresh mint leaves; 1 cup fresh, cilantro leaves and thin stems; 1 cup fresh, Thai basil leaves; 12 (8½-inch), round rice paper wrappers; 12 leaves red or, green leaf lettuce, thick ribs removed; 2 , scallions, sliced thin on bias

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Loaded with springy rice noodles, crisp lettuce, and an abundance of fresh herbs, Vietnamese summer rolls are a cool delight.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6 (makes 12 rolls)

TIME55 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Loaded with springy rice noodles, crisp lettuce, and an abundance of fresh herbs, Vietnamese summer rolls are a cool delight. Our version replaces the pork and shrimp that traditionally add protein to these rolls with savory plant-based gro...

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