Veggie Spring Rolls
Veggie Spring Rolls
Ingredients
- 1 package rice paper spring roll wrappers
- 1 5 oz. bag baby spring lettuces or baby spinach
- 1 red bell pepper, cut into strips
- 1 large English cucumber peeled and cut into thin strips
- 1 avocado, peeled and sliced
- 1 cup shredded carrots
- 1 cup thinly sliced purple cabbage
- Fresh mint and/or basil (optional)
- 1 recipe Simple Thai Peanut Sauce (recipe provided)
Directions
Fill a wide bowl or pie plate with at least an inch of warm water. Dip one rice paper wrap in the water and let soften for 10-15 seconds. Remove from the water and lay on your work surface. Rice wrapper should still feel firm, it will soften as you add ingredients.
Place a handful of greens toward one end of the soaked wrap. Top with the other veggies and herbs.
Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you’ve made all you want or are out of ingredients.
Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with peanut sauce. Yield: About 6 rolls
Simple Peanut Sauce
Ingredients
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- ½ tablespoon minced ginger
- 1 clove garlic minced
- 2 tablespoons rice vinegar
- ½ teaspoon sriracha sauce
- ½ teaspoon maple syrup
- 1/3 cup water, more or less
Instructions: Add all the ingredients together except the water. Whisk together, then whisk in the water slowly until desired consistency has been reached. The peanut sauce tends to thicken up over time, so add more water as needed to thin. Taste and adjust as you’d like.