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Ingredients:

  • 8 sheets of rice paper
  • 1 cup torn butter lettuce
  • 1 small cucumber thinly sliced
  • 1 cup thinly sliced red cabbage
  • 2 medium carrots thinly sliced
  • 1 avocado sliced

Peanut sauce

  • ⅓ cup creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp minced garlic
  • 2-3 tbsp water as needed

Utensils:

  • Knife
  • Cutting board
  • Shallow pan or plate
  • Spoon
  • Bowl
  • Whisk

Preparation:

  1. Fill a shallow pan or deep plate with water to submerge the rice paper in and then set aside
  2. Place one piece of rice paper in the water at a time and let it sit for about 15 seconds until it is pliable but not to floppy and then lay it on the cutting board
  3. Leaving about 1 inch of rice paper on each side fill the middle of the rice paper with the vegetables
  4. Fold the lower edge of the rice paper over the fillings, rolling upward until the filling is compactly enclosed. Fold the sides of the rice paper in like you would with a burrito and continue to tightly roll
  5. To make the peanut sauce: Combine all the ingredients to a bowl and whisk and serve on the side with your spring rolls.

Pro Tip:

To add a little spice add sliced jalapeños to the filling!