Vegetable Spring Rolls with Peanut Dipping Sauce | SERVES 4-6

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A snack or light meal, this recipe is a favorite in my home!

INGREDIENTS
4 cups warm water
1 package small or large rice paper spring roll wraps
FILLING
2 cups napa cabbage, finely shredded
1 large carrot, cut 1/16" thick on the bias and then stack and cut into matchsticks 1/2 ripe avocado , thinly sliced
3 scallions, thinly sliced
1/2 cup cilantro, leaves and stems
PEANUT SAUCE
1/4 cup creamy peanut butter, natural, no sugar
1/4 cup coconut milk, mixed well
1 tablespoon raw honey, or more to taste
3 tablespoons soy sauce
3 tablespoons lime juice, fresh squeezed (about 1-1 1/2 limes)
1 clove garlic, minced
1 teaspoon fresh ginger, minced

METHOD

  1. Prep Napa cabbage, carrots, avocado, scallions and cilantro and place in/on individual bowls/plates and set aside.

  2. Cover a flat surface with a clean dish towel. Add warm water to bowl. Place 1 sheet of rice paper in water at a time. Once soft and translucent remove from bowl and lay on a flat surface; then flip rice paper to other side (this is how you dry it). Layer vegetables in the middle of the sheet and roll tightly. Repeat until you run out of vegetables.

  3. Place all sauce ingredients in a blender and purée until creamy.

© 2020 Stefanie Sacks

Stefanie SacksVegan Recipes, Spring Rolls, Thai Food