Spring Rolls with Peanut Sauce
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 1/2 c creamy peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp chili garlic sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp lime juice
- 2 garlic cloves, grated
- 1 Tbsp honey
- 1 tsp fresno chili, minced
- 2 Tbsp warm water
- 6 rice papers
- 1 head lettuce
- 2 c red cabbage, shredded
- 2 c carrots, shredded
- 3 Persian cucumbers, thinly sliced into matchsticks
- 1 c sprouts
- 1 avocado, sliced
- 1 c red pepper, thinly sliced
- 2 watermelon radishes, thinly sliced into matchsticks
- 1 c mint
Instructions
Step 1
Place peanut butter, soy sauce, rice vinegar, chili garlic sauce, toasted sesame oil, lime juice, garlic cloves, ginger, honey, fresno chili, and warm water into a bowl and mix until combined.
Step 2
Wash and prepare all the veggies by shredding or cutting into thin matchsticks and set aside until ready to assemble the spring rolls.
Step 3
One at a time take a piece of rice paper and submerged in water for about 20 seconds until the rice paper becomes flexible. Place the wet rice paper onto a dry flat surface. Lay a lettuce leaf and the prepared vegetables on one side of the rice paper. Tightly roll the rice paper and cut in half. Repeat with all 6 spring rolls.
Step 4
Serve with peanut sauce and enjoy!