Veggie Spring Rolls with Peanut Dipping Sauce
This delicious recipe makes for a colorful lunch or healthy snack. Can easily be made gluten-free by substituting Tamari for the soy sauce.
Ingredients
For the Veggie Spring Rolls:
- 6 rice paper wraps
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 carrots thinly sliced lengthwise
- 1 handful of cilantro or fresh basil
- 1 handful of fresh mint
- ¼ red cabbage thinly sliced
For the Peanut Dipping Sauce:
- ½ cup no-sugar added peanut butter
- 1½ tbsp low sodium soy sauce
- 1 tbsp honey
- 2 tbsp freshly squeezed lime juice
- ½ tsp chili paste
- 1 tsp freshly grated ginger
Instructions
For the Veggie Spring Rolls:
- Hold one rice paper circle under warm water for 2-3 seconds until paper is fully moistened. Lay the wrapper on a clean, flat work surface.
- Near the bottom of the circle, lay out a small amount of thinly sliced peppers, carrots, and cabbage. Top with cilantro and mint.
- Fold the bottom edge of the wrap up over the veggies and fold both sides inward. Tightly roll the rest of the wrapper over the sides.
- Repeat with remaining ingredients. Best when eaten immediately otherwise they will keep for two days in the refrigerator if they are tightly wrapped in plastic wrap to prevent drying out.
For the Peanut Dipping Sauce:
- In a small bowl combine the peanut butter, soy sauce, honey, lime juice, chili paste, and freshly grated ginger.
- Stir until smooth.