Fresh Vegetable Spring Rolls / Peanut Sauce
Butter lettuce leaves cover surface of rice papers, looks vibrant. Can easily double recipe for parties.
Ing 22 rice paper wrappers 12 butter lettuce leaves 1 red bell pepper thin-sliced 2 carrots, julienned
1/2 English cucumber, thin-sliced 1/4 head red cabbage, sliced fresh mint/basil leaves Peanut Sauce
Instructions Dip rice paper into warm water to moisten all over. Transfer to wet board. Place lettuce leaf on top. Then layer vegs, mint/basil, 1/2-1" away from bottom. Starting from bottom, roll towards middle. Fold left and right sides to center, finish rolling. Place on server and repeat. (NOTE: If wrappers are stiff, set on cutting board 10-15 sec to soften. Then, roll.) Serve spring rolls w/ peanut sauce; best consumed day they are made.
Easy Creamy Peanut Sauce
Just 6 key ing, a great dip or dressing for salads.
Ing 1/2 cup creamy p/butter 1/4-1/2 cup filtered water 2 tbl ea rice vinegar, soy sauce (use tamari for gluten free) 1 1/2-2 tbl maple syrup 1 tsp toasted sesame oil
Instructions whisk p/butter, 1/4 cup water, rice vinegar, soy sauce, maple syrup, sesame oil; will be quite stiff. Just keep working it, can add bit more water to desired consistency. Use sauce for appetizer dip, salad dressing, or sauce for noodles. Refrigerates up to a week.
SWAPS: replace rice vinegar with lime or lemon juice or apple cider vinegar; maple syrup with honey or agave. Season w/ Sweet Chili Sauce, cayenne for heat.