Rainbow Veggies Spring Rolls with Spicy Peanut Sauce
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Servings 4
Prep Time 40 minutesmins
Ingredients
8 to 1010-inch rice paper wrappers
8 to 10Leaves of butter lettuce
1bunchCilantro leaves, chopped or left whole
1cupCarrot matchsticks
1cupShredded purple cabbage
1English Cucumber, sliced into matchsticks
1Red bell pepper, thinly sliced
1bunchAsparagus, thinly sliced
1/2cupPickled radish, thinly sliced
1/4cupCreamy peanut butter
4tspReduced sodium soy sauce
1tspFresh squeezed lime juice
1tspFreshly grated ginger
1tbspOyster Sauce or Hoisin
Crushed Peanuts, as garnish
Instructions
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, chili garlic sauce, ginger and oyster or hoisin sauce in a small bowl. If the sauce is to thick, stir in a tablespoon of water at a time until a desired consistency is reached. Set aside.
Working with one roll at a time, wet rice paper for 10-15 seconds in lukewarm water, transfer to a work surface. - a cutting board works well. Place lettuce and cilantro in the center of each wrapper; top with carrots, cabbage, cucumber, bell pepper, asparagus and radish.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce, and garnish with crushed peanuts.