🌯 Vegetable Spring Rolls with Peanut Dipping Sauce 🌯

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🌯 Vegetable Spring Rolls with Peanut Dipping Sauce 🌯

📋 Ingredients:

For the peanut dipping sauce:
🥜 1/2 cup creamy peanut butter
🍯 2 tablespoons hoisin sauce
🍚 2 tablespoons rice wine vinegar
🧂 1 tablespoon low sodium soy sauce or Tamari sauce
🧄 1 clove garlic, minced
🥄 1/2 teaspoon grated fresh ginger
🌶 2 teaspoons Sriracha
💧 1/3 cup hot water
🥜 2 tablespoons chopped peanuts, for garnish
For the spring rolls:
🥠 12 rice paper spring roll wrappers
🍜 6 oz dry vermicelli rice noodles, cooked
🥬 1 head butter lettuce, washed
🌶 1 red bell pepper, thinly sliced
🌶 1 yellow bell pepper, thinly sliced
🥕 1 large carrot, thinly sliced
🥬 1 cup thinly sliced purple cabbage
🥒 2 Persian cucumbers or 1 small cucumber, thinly sliced
🥑 1 avocado, pitted, peeled, and thinly sliced
🌿 Handful of fresh mint, basil (regular or Thai), and cilantro leaves

📝 Instructions:

1️⃣ Make the dipping sauce:
In a medium bowl, stir together peanut butter, hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha. Whisk in hot water until smooth. Garnish with chopped peanuts. Set aside. 🥜
2️⃣ Prepare the rice paper:
Fill a shallow bowl or pie plate with warm water. Dip one rice paper wrap in water for about 20 seconds until pliable. Carefully remove and lay flat on a damp dish towel. 🥠
3️⃣ Assemble the spring rolls:
Lay one piece of lettuce over the bottom third of the rice paper. Place about 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado. Top with fresh herbs. 🌱
4️⃣ Roll the spring rolls:
Pick up the end of the rice paper closest to the filling and tightly wrap it over the veggies. Fold over the sides and continue rolling tightly. Place on a platter, seam side down. Repeat with remaining ingredients. 🌯
5️⃣ Serve:
Serve immediately with peanut dipping sauce. 🥜

Prep Time: 30 minutes
Total Time: 30 minutes
Kcal: 217 kcal
Servings: 12 rolls

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