• Author: Cookie and Kate

 These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

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INGREDIENTS

Spring Rolls

• 4 ounce rice vermicelli or maifun brown rice noodles*
• 2 teaspoon toasted sesame oil
• 1/2 teaspoon fine sea salt
• 2 cup torn butter lettuce, ribs removed
• 2 cup very thinly sliced red cabbage
• 4 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
• 4 Persian (mini) cucumbers or 2 small cucumber, thinly sliced or sliced into strips with a julienne peeler
• 4 medium jalapeños, ribs and seeds removed, thinly sliced
• 1/2 cup thinly sliced green onions
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup roughly chopped fresh mint
• 16 sheets rice paper (spring roll wrappers)

Peanut Sauce

• 2/3 cup creamy peanut butter
• 4 tablespoon rice vinegar
• 4 tablespoon reduced-sodium tamari or soy sauce
• 4 tablespoon honey or maple syrup
• 2 tablespoon toasted sesame oil
• 4 cloves garlic, pressed or minced
• 4 to 6 tablespoons water, as needed