Description
Refreshing and versatile spring rolls filled with vibrant vegetables and served with a rich Thai peanut sauce.
Ingredients
- 1 package rice paper spring roll wrappers
- 1 (5 oz.) bag baby spring lettuces
- 1 red bell pepper, cut into strips
- 1 hothouse cucumber, sliced
- 1 avocado, peeled and sliced
- 1 cup shredded carrots
- 1 cup thinly sliced purple cabbage
- Fresh mint and basil (Thai basil recommended)
- 1 recipe Simple Thai Peanut Sauce
Instructions
- Fill a wide bowl with at least an inch of warm water.
- Dip one rice paper wrap in the water for 5 to 10 seconds to soften it.
- Remove the wrap from the water and lay it on your clean work surface.
- Place a handful of baby spring lettuces toward one end of the soaked wrap.
- Top with red bell pepper strips, cucumber slices, avocado, shredded carrots, and purple cabbage.
- Add fresh mint and basil as well.
- If you’d like one veggie showing at the top, arrange it toward the other end.
- Roll the wrap by picking up the closest edge to your veggie mound and wrapping it tightly over the ingredients.
- Fold in the sides and continue rolling like a burrito until sealed.
- Repeat until you’ve made the desired number of rolls or run out of ingredients.
- Store the rolls covered in the refrigerator until ready to eat.
- For serving, cut the rolls in half on the bias and enjoy them with the Thai peanut sauce.
Notes
Experiment with different fillings and herbs to customize your spring rolls. Serve the peanut sauce on the side for dipping.
