Veggie Spring Rolls

These spring rolls, which are amazing practice for your knife skills, are bright, crunchy, and pair perfectly with the rich peanut dipping sauce. Great for a snack, or even a meal if you want to add in boiled shrimp or tofu. If you have never made spring rolls before, it may take a few tries to wrap them up neatly, but once you get the hang of it, the whole process is relaxing and rewarding. 

Yields: 7-8 spring rolls

Total Time: 40 minutes

Ingredients:

• 3 carrots, cut into matchsticks

• 2 mini cucumbers, cut into matchsticks

• 1 red bell pepper, julienned

• 1 cup of packed butterhead lettuce, torn into large pieces

• ½ cup of thinly shredded purple cabbage

• ¼ cup of packed fresh basil, ribboned

• 1 large avocado, sliced

• ½ cup of smooth peanut butter

• 2 tablespoons of soy sauce

• 1 tablespoon of rice vinegar

• 2 tablespoons of honey

• 1 tablespoon of lime juice

• 2 garlic cloves, minced

• ½ teaspoon of grated ginger

• Spring roll wrappers (rice pancakes)

 Instructions:

• Prep and cut all of your vegetables and set aside (you may want to cut your avocado after you make the sauce so it doesn’t brown).

• In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, ginger, and 2 tablespoons of warm water. Set aside. 

• Place a spring roll wrapper into a flat bowl of warm water for 10 seconds, or until pliable. Remove from the water and blot on a dish towel. Place the wrapper onto a cutting board and fill with veggies. To wrap, fold in three of the edges and roll the wrapper towards the edge that isn’t folded in. Repeat with remaining wrappers and veggies.

• Serve with the peanut dipping sauce and enjoy!