Vegetable Spring Rolls with Peanut Sauce
Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!
Equipment
- Large shallow dish or pie pan
- Sharp knife
- Cutting board
- small mixing bowl
- Clean kitchen towel or damp paper towels
Ingredients
Ingredients
- 8 to 10 10-inch rice paper wrappers rice paper wrappers
- 5 leaves green leaf lettuce (torn into large pieces)
- 1 cup fresh basil leaves
- 3/4 cup fresh mint leaves
- 3/4 cup chopped fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1/4 cup creamy peanut butter
- 4 teaspoons reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce (or more, to taste)
- 1 teaspoon freshly grated ginger
Instructions
Instructions
- Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint, and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
- Serve immediately with peanut sauce.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.