Vegetable Spring Rolls with Spicy Peanut Dipping Sauce
Ingredients
- 12 pieces of rice paper
- 3 carrots , thinly sliced into matchsticks
- 1 english cucumber , thinly sliced into matchsticks
- 1 bell pepper , thinly sliced into matchsticks
- 4-5 romaine lettuce leaves , torn into pieces
- 1/2 cup cilantro
- 1 large avocado , thinly sliced
Spicy Peanut Dipping Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup water
- 1 tsp sesame oil
- 3 tbsp tamari (GF soy sauce)
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1/4 tsp black pepper
- 1/2-1 tsp red pepper flakes (omit if you don't want any spice)
Instructions
- Add all of the peanut sauce ingredients to a blender and blend for 30 seconds, until it is smooth and creamy. Transfer to a small bowl and set it in the fridge while you make the spring rolls.
- You are going to make an assembly line for the spring rolls. Have a bowl of warm water ready to dip the rice paper in. Then set out all of your sliced veggies to be able to grab them easily.
- Time to make the spring rolls. Take one of the pieces of rice paper and dip it into the warm water for 20-30 seconds, until it softens up completely. Place the wet paper on a cutting board, make sure you lie it out completely flat.
- Next, take a couple of pieces of each of the veggies: carrots, cucumbers, peppers, avocado, romaine, cilantro. Layer the veggie slices on top of each other, toward the bottom edge of the rice paper.
- To roll, use your fingers to hold the veggies in place as you gently (but tightly) roll the paper over the veggies. Keep rolling until you get to the middle, then fold over each end, and roll the rest of the way. Continue these steps with the rest of the rolls.
- Once rolled, set them in the fridge to chill for at least 15 minutes before serving.
- When ready to serve, you can cut them in half, leave them whole, or even cut them into 1-2 inch pieces. Serve with the dipping sauce and enjoy!
Tried this recipe?Let us know how it was!