Best Vegan item of the day were the Vietnamese Spring Rolls that Barking Dog and I made to go along with our Turnip & ChickPea Berbere Stew. The secret ingredient is adding some hydrated mung bean noodles in each roll. They give the spring rolls a nice chewy element.
Have a bunch of veggies raw and cooked, sliced thinly to roll into the rice flour skins. We used; cooked kale, cooked cabbage, cooked shitake mushrooms, raw shitake, carrot, radish, parsley and cilantro.
Lay an assortment of items lengthwise and fold the ends over and then roll. The wet rice skins will stick together. The spring rolls can be eaten raw or barking dog likes them braised in oil in the skillet.
Serve with dipping sauce. The preference tonight was the peach jam and red pepper and the dijon mustard.