Veggie Spring Rolls with Spicy Peanut Sauce
A refreshing veggie spring roll that's perfect for spring or summer with homemade spicy peanut sauce for dipping.
Ingredients
Veggie Spring Rolls
- 8 sheets rice paper
- 1 cup rice noodles cooked according to package instructions
- 1 red pepper sliced into thin sticks
- 1 medium carrots sliced into thin sticks
- 1 cucumber sliced into thin sticks
- 1/4 cup fresh cilantro chopped
- 1 avocados sliced very thin
Spicy Peanut Sauce
- 4 Tbsp peanut butter powder
- 3 Tbsp water
- 1/2 tsp ground ginger
- 1/4 tsp lime juice
- 1/2 tsp sesame oil
- 1/2-1 tsp sriracha sauce , adjust amount depending on desired spice level
- 1/2 tsp maple syrup
Instructions
Prepare the assembly area:
- Prepare veggies for assembly as stated. DO NOT submerge your rice paper yet!
- Cook the rice noodles according to package instructions. Drain and let them cool before assembly.
- Fill a large bowl with very warm water and set next to your assembly station.
Assemble the spring rolls:
- Take one sheet of rice paper and dunk it into the warm water for about 10 seconds. Don't go for too long. The grid marks on the paper should be almost gone when it's ready. Lay the rice paper on a flat surface.
- Add rice noodles (about 2-3 fingers width) and add produce of choice as shown in the picture. Top with cilantro.
- Bring up the bottom of the rice paper up.
- Bring the sides in to the middle.
- Roll from the bottom up to create a tight burrito. Careful not to go to crazy as the rice paper can tear easily.
Make the peanut sauce:
- Combine all dry ingredients in a small bowl and whisk together.
- Add in remaining wet ingredients and whisk well.
- The peanut sauce is best when refrigerated for at least 30 minutes, but still tastes good if serving immediately.