Spring Rolls with Peanut Dressing

A light and refreshing appetizer or light meal.
 

Ingredients:

• For the Spring Rolls:

  • 8-10 rice paper wrappers

  • 1 cup rice noodles, cooked and cooled

  • 1 cup shredded carrots

  • 1 cucumber, julienned

  • 1 red bell pepper, thinly sliced

  • 1 avocado, thinly sliced

  • Fresh herbs (mint, cilantro, or basil)

  • Lettuce leaves

• For the Peanut Dressing:

  • 1/4 cup peanut butter (or almond butter)

  • 2 tbsp soy sauce or tamari

  • 1 tbsp lime juice

  • 1 tbsp coconut sugar

  • 1 garlic clove, minced

  • 1-2 tbsp water (to thin the sauce)

Method:

1. Prepare the Filling:

   • Prepare all the vegetables and herbs. Cook the rice noodles according to package instructions and let them cool.

2. Assemble the Spring Rolls:

   • Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until soft.

   • Lay the wrapper flat on a clean surface. Place a lettuce leaf in the center, then add a small handful of rice noodles, carrots, cucumber, bell pepper, avocado, and herbs.

   • Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling. Repeat with the remaining wrappers and filling.

3. Make the Peanut Dressing:

   • In a small bowl, whisk together peanut butter, soy sauce, lime juice, coconut sugar, and minced garlic. Add water as needed to reach your desired consistency.

4. Serve:

   • Serve the spring rolls with the peanut dressing on the side for dipping.