Description
Bright, crisp spring rolls packed with fresh vegetables and served with a tangy peanut dipping sauce.
Ingredients
- Rice paper wrappers
- Lettuce
- Carrots, julienned
- Cucumbers, julienned
- Red bell peppers, sliced
- Mint leaves
- Cilantro leaves
- Peanut butter
- Soy sauce
- Lime juice
- Honey or maple syrup
- Water
- Additional peanut sauce for dipping
Instructions
- Make the Peanut Sauce: In a bowl, combine the peanut butter, soy sauce, lime juice, honey or maple syrup, and enough water to reach a smooth, dippable consistency.
- Soften the Rice Paper: Pour warm water into a wide, shallow dish. Dip a rice paper wrapper into the water for a few seconds until pliable.
- Layer the Filling: Place a softened wrapper on a clean surface. Lay a lettuce leaf across the lower third, then add julienned carrots, cucumbers, red bell pepper slices, and mint and cilantro leaves.
- Roll and Seal: Fold the sides of the wrapper over the filling, then roll tightly from the bottom, sealing with a little water.
- Repeat and Serve: Continue assembling remaining rolls. Arrange on a platter and serve with peanut sauce on the side.
Notes
For a nut-free option, replace peanut butter with sunflower seed butter. Store assembled rolls in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Asian