Ingredients

For the Peanut Dipping Sauce:

• ½ cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 2 tablespoons lemon or lime juice
• 1 tablespoon low-sodium soy sauce or Tamari
• 1 clove garlic, minced
• ½ teaspoon grated fresh ginger
• 2 teaspoons Sriracha
• ⅓ cup hot water
• 2 tablespoons chopped peanuts (for garnish)

For the Spring Rolls:

• 12 rice paper wrappers
• 6 oz dry vermicelli rice noodles, cooked as directed
• 1 head butter lettuce, washed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large carrot, julienned
• 1 cup thinly sliced purple cabbage
• 2 Persian cucumbers (or 1 small cucumber), thinly sliced
• 1 avocado, pitted, peeled, and thinly sliced
• Handful of fresh mint, basil (Thai or regular), and cilantro leaves

1. Make the Peanut Sauce: In a medium bowl, mix peanut butter, hoisin sauce, lemon or lime juice, soy sauce, garlic, ginger, and Sriracha. Gradually whisk in hot water until smooth. If the sauce is too thick, add more water until it reaches your desired consistency. Transfer to a serving bowl and sprinkle with chopped peanuts. Set aside.
2. Assemble the Spring Rolls: Fill a shallow dish or pie plate with warm water. Submerge one rice paper wrapper in the water for about 20 seconds, or until soft and pliable. Carefully lay the softened wrapper flat on a damp, lint-free dish towel. Place a piece of lettuce on the lower third of the wrapper. Add approximately 2 tablespoons of rice noodles, then layer with bell peppers, cucumber, carrot, cabbage, and avocado. Top with fresh herbs.
3. Roll the Spring Rolls: Fold the bottom of the rice paper over the filling. Fold in the sides, then roll tightly like a burrito. The wrapper will seal itself. Place the finished roll seam-side down on a platter. Repeat with remaining ingredients. For a cleaner presentation, cut each roll in half diagonally.
4. Serve & Enjoy: Arrange the spring rolls on a serving platter and serve with peanut dipping sauce.

Notes:

• Rice paper wrappers and vermicelli noodles can be found in the Asian aisle of most grocery stores.
• These spring rolls are best enjoyed fresh, as they tend to dry out over time.

Nutrition