Garden Fresh Vegetable Spring Rolls with Rich & Savory Peanut Dip 🥬🥢✨

Ingredients:

For the Spring Rolls:

12-15 sheets of rice paper (22cm / 8.5 inch diameter)
4 oz (115g) rice vermicelli noodles, cooked
1 large carrot, julienned
1 large cucumber, julienned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (70g) shredded purple cabbage
1 cup (30g) fresh mint leaves
1 cup (30g) fresh cilantro leaves
Optional: avocado slices, mango strips

For the Peanut Ginger Sauce:

1/2 cup (120g) creamy natural peanut butter
1/4 cup (60ml) warm water
3 tablespoons (45ml) low-sodium soy sauce or tamari
2 tablespoons (30ml) lime juice
1 tablespoon (15ml) maple syrup or agave nectar
1 tablespoon (15ml) rice vinegar
1 teaspoon (5ml) freshly grated ginger
1 small clove garlic, minced
1/2 teaspoon (2.5ml) sriracha (optional)

Directions:

Prepare Fillings:

Cook rice vermicelli as per package directions; rinse with cold water and drain. Julienne carrots, cucumber, bell peppers. Shred cabbage. Have herbs ready.

Make Peanut Ginger Sauce:

In a bowl, whisk together peanut butter, warm water, soy sauce, lime juice, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha (if using) until smooth. Add a bit more warm water if too thick.

Set Up Rolling Station:

Fill a wide, shallow dish with warm water. Have a clean, damp cutting board or large plate ready.

Soften Rice Paper:

Dip one rice paper sheet into the warm water for 15-20 seconds until soft and pliable.

Assemble:

Lay the rice paper flat. On the lower third, layer a small amount of vermicelli, followed by a colorful mix of carrots, cucumber, bell peppers, purple cabbage, mint, and cilantro. Add avocado or mango if desired.

Roll:

Fold the bottom edge of the rice paper up over the filling. Fold in both sides. Then, roll tightly upwards to form a neat cylinder.

Repeat with remaining ingredients.

Serve:

Arrange spring rolls on a platter with the peanut ginger sauce for dipping. Best served fresh.

Recipe Information:

Preparation Time: 35 minutes | Cooking Time: 5 minutes (noodles) | Total Time: 40 minutes | Calories per Serving: Approx. 160 (per 2 rolls without sauce), Sauce approx. 85 per 2 tbsp | Number of Servings: 6-7

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