Veggie Spring Rolls with Peanut Sauce
Spring rolls are the perfect appetizer to break into Spring with. They’re light, fresh and just plain delicious. Pack with all your favorite veggies and pair with a delicious savory and sweet peanut sauce for dipping.
What you'll need:
Spring roll wrappers
1 small leaf lettuce (butter lettuce, spinach, mixed greens, etc.)
1 red pepper, sliced like matchsticks
1/2 English cucumber, sliced like matchsticks
1-2 carrots, sliced like matchsticks
1/2 cup red cabbage, sliced thin
1 avocado, sliced thin
For the peanut sauce:
3 Tbsp creamy peanut butter
1 Tbsp soy sauce
1 Tbsp lime juice
2 tsp brown sugar
1 tsp ginger powder
2-3 Tbsp water, as needed
How to make it:
Prepare all of the veggies and set aside. A fabulous shortcut is to use a fresh bag of coleslaw. It’ll cover carrots and red cabbage.
Make the peanut sauce and set aside.
Using a shallow plate-bowl, quickly submerge each sheet of spring roll wrapper in cold water, working one at a time. Set onto a cutting board and let it rest for 10 seconds; pile the veggies down toward the bottom 1/3 of the wrapper. You want the roll to be about 2 inches diameter, stuffed.
Roll up the wrapper starting at the bottom 1-2 rolls, just securing the veggies. Fold in both sides, then continue to roll up. Set on a plate and continue.
Enjoy!