<strong>Fresh Spring Rolls with Peanut Sauce</strong>

Fresh Spring Rolls with Peanut Sauce

 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