Colorful Vegetable Summer Rolls
Ingredients
- 16 6-inch rice paper rounds
- About 2 cups baby spinach
- 1 packet cooked bean sprouts or rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 cup shredded purple cabbage
- 1 julienned red bell pepper
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
Peanut sauce
- 1/2 cup creamy peanut butter
- 1 teaspoon freshly grated ginger
- Juice from 1 lime
- 3 cloves garlic
- 1 cup water
- 3 teaspoons maple syrup
- 2 Thai chilies
- 2-3 finger limes (optional)
Preparation
Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds.
Turn it and dip the remaining section, then lay on a damp towel.
Working on the bottom third of the rice paper, spread some spinach leaves, noodles, a few pieces of shredded carrots, cabbage, cucumber, 2 slices of bell pepper and herbs.
Do not overfill it and use a few pieces of each filling ingredient.
Fold up the bottom edge to cover, then fold in the sides.
Roll tightly and continue with the remaining ingredients.
Peanut sauce
Blend all ingredients in a blender until smooth.
