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Festive Fresh Rolls

Pin Recipe
Total Time25 mins
Servings: 12


  • 12 Rice Paper Wraps
  • 1 cup Vermicelli Noodles 8 ounces dry
  • cups Matchstick Carrots
  • 1 cup Mint Leaves
  • 1 Red Pepper sliced
  • ½ Cucumber
  • 2 tbsp Hemp Seeds
  • ½ cup All Natural Peanut Butter
  • tbsps Soy Sauce low sodium
  • 3 tbsps Maple Syrup
  • tbsps Lime Juice
  • ½ tsp Red Pepper Flakes


  • Cook vermicelli noodles according to package directions (approximately boiled for 5-6 minutes). Let cool and set aside. 
  • Prepare peanut sauce by adding peanut butter, soy sauce, maple syrup, lime juice and red pepper flakes (if you like spice) to a small mixing bowl and whisk until combined. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed by adding more syrup or soy sauce. 
  • Prepare your veggies by thinly slicing your red pepper, cucumber, and setting out your mint and matchstick carrots. 
  • To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse a rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle (this will take a little practice!) 
  • Add a small handful of vermicelli noodles and layer carrots, bell pepper, cucumber, basil and 1/2 tsp of hemp hearts on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. 
  • Place seam-side down on a serving platter. Repeat until all fillings are used up (approximately 12 fresh spring rolls)! 
  • Separate your spring rolls into three high quality tupperware containers. Try to make it so they are not squished or they might rip a bit the following day. Also split the sauce into three separate servings and enjoy.