Fresh Spring Rolls with Peanut Sauce
8 rice paper sheets
2 ounces vermicelli rice noodles
8 romaine lettuce leaves
1 cup red cabbage , thinly sliced
1 carrot, peeled and cut into matchsticks
1 small cucumber, thinly sliced into strips
Fresh mint leaves
*optional: sliced avocados
1/3 cup creamy or crunchy peanut butter
2 tbsp. tamari or soy sauce
2 tbsp. rice vinegar
2 tbsp. maple syrup
1 tbsp. toasted sesame oil
2 garlic cloves, pressed or minced
1 tsp crushed red chili pepper
2-3 tbsp. water as needed
Bring a pot of water to boil, cook the noodles until al dente, 2-3 minutes. Drain, rinse under cool water with a coriander and set aside.
Fill a large bowl with warm water. Dip one rice paper sheet into warm water for 10-15 seconds to soften, then lay it on a flat surface (cutting board or clean tabletop).
Fill lower third of the paper with lettuce, rice noodles, carrots, cucumbers, red cabbage, mint leaves, basil, and cilantro leaving 1-2 inches of open rice paper around the edges. Fold uncovered left and right sides inward, then tightly roll the wrapper upward, like a burrito. Repeat with remaining ingredients.
In a small bowl, whisk together peanut butter, tamari, rice vinegar, maple syrup, toasted sesame oil, chili pepper, garlic, and water.
Serve spring roll with peanut sauce on the side.
Makes 8 spring rolls
Recipe by Maiv Mos