VEGETABLE SPRING ROLLS INCLUDING PEANUT SAUCE
It’s not the worst thing ever. This salad is so healthy with all the carrots, cucumber, bell pepper, and avocado. I could eat it until my wedding.
Please, I’d like a huge bowl of peanut sauce. This peanut sauce is so good it would make shoe leather taste divine.
These crisp, crunchy, and healthy veggie rainbow rolls are sure to be a hit.
If you want to save time, prepare all of your vegetables in advance (cut, diced, stored, etc.) so that you can wrap them before serving.
These are best eaten immediately but can be kept chilled for a few days. Just cover them with damp paper towels so they don’t dry out.
Eight to ten 10-inch rice paper rolls
Green leaf lettuce, five large leaves torn.
Fresh basil leaves, 1 cup
3/4 cup fresh mint leaves
Fresh cilantro leaves chopped to a 3/4 cup
1 cup matchstick carrots
Purple cabbage, 1 cup, shredded
1 Red bell pepper thinly sliced
Half a cucumber, seeded, and cut into long matchsticks
One avocado, peeled and seeded.
To taste, add Kosher Salt and freshly ground Black Pepper
For the PEANUT SAUCE
1/4 cup creamy peanut Butter
Reduced sodium soy sauce, four teaspoons
Freshly squeezed lime juice, one tablespoon
Brown sugar, two teaspoons
You can add more chili garlic sauce to your taste.
Freshly grated Ginger, one teaspoon
In a small bowl, combine peanut butter, soy sauce, lime juice, and brown sugar with chili garlic sauce, Ginger, and other ingredients. Add 2-3 tablespoons of water and whisk until desired consistency is achieved. Set aside.
Wet the rice paper, one sheet at a time, for about 10-15 seconds. Then transfer it to a surface. Place lettuce, mint, and cilantro at the center of each wrapper. Top with carrots and cabbage. Add bell peppers, cucumber, and avocado. Season with salt and black pepper to taste.
Cover with wet paper towels. Bring the bottom edge over the filling, then fold in the sides. Roll from the bottom to the top, taking care not to tear the paper. Repeat with the remaining wrappers.