These gluten free and vegan spring rolls with peanut sauce are phenomenal and work great for any occasion! Plus, they're a great and delicious way to fill up on your veggies.
INGREDIENTS
The Spring Rolls:
8 rice paper spring roll wrappers
4 green leaf lettuce leaves cut in half
1 cup chopped red cabbage
1/3 English cucumber julienned into 1 ½-inch pieces
1 large carrot grated
3/4 avocado thinly sliced
¾ red bell pepper thinly sliced
The Peanut Sauce:
¼ cup natural peanut butter
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon agave nectar
1 teaspoon rice vinegar
½ teaspoon chili garlic sauce
INSTRUCTIONS:
The Spring Rolls:
Fill a wide serving dish with hot water. Place one spring roll wrapper into the water and submerge until it’s just starting to soften, about 10 seconds. Do not submerge for too long, otherwise the wrappers will become gummy and difficult to work with.
Transfer the wrapper to a cutting board.
Top with a half lettuce leaf, 2 tablespoons cabbage, 5 to 6 pieces julienned cucumber, 2 tablespoons carrot, 2 slices avocado and 2 slices bell pepper.
Fold in the sides of the rice paper wrapper, then roll tightly. Either serve whole or cut in half and display cut side-up. Serve with peanut sauce.
The Peanut Sauce:
In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce until smooth.
https://docs.google.com/document/d/114vQ9Sj5qn9Bnua0i8wjfHIXY20Dic-HUkIX7hVQdCY/edit?usp=sharing