Tuck into easy vegetarian Vietnamese rolls

Now that we're seasoned Meatless Supper Club bloggers, my family now expects and even looks forward to at least one meatless meal per week.  Miracles do happen.

I'm loving the fantastic suggestions from friends and family about meals I can construct at the table -- keep them coming please! A huge thanks also to Heather and Renee from EnviroMom for this awesome initiative. 

This week our family tucked into some vegetarian Vietnamese rolls -- and they couldn't be easier!  It took 15 minutes from opening the fridge door to opening our mouths and stuffing them in.  We ate these as a light dinner but you may prefer them for an appetizer or weekend lunch.

  The building materials:

•  Julienned carrots, cucumber, shallots
• Chopped peanuts
• Sliced avocado, lettuce
• Mung bean sprouts
• Fresh mint leaves
• Peanut sauce, chili sauce, hoisin sauce
• Vermiciili
• Rice wrappers (8.5 inch diameter)

The construction:

Simply arrange a selection of yummy things and sauce on your rice wrapper (not too much!), roll once over, tuck the bottom edge up and finish rolling.

Scoff!  My son, impatient with my camera fumbling, was so keen to eat it that twice I had to screech "NOT YET!!!"  as the Vietnamese roll took on a life of its own and jumped into his mouth.

Yum!