Vietnamese Vegetable Spring Rolls with Peanut Sauce
Ingredients:
- 3 rice paper wrappers for spring rolls
- 3 bib lettuce leaves
- 1 carrot, cut into strips
- 1 red bell pepper, cut into strips
- ½ cup red cabbage, thinly sliced
- 1 English cucumber, thinly sliced
- 1 beet, thinly sliced
- 1 avocado, sliced into strips and drizzle with lime juice to stay fresh
- 1 handful cilantro
- Pomegranate sauce for dipping (recipe follows)
Directions:
Fill a wide, shallow bowl with some water. Lay out all of your vegetables on your cutting board to set up an assembly line. Gently take one wrapper and lightly dip into the water then quickly remove. The wrapper will begin to soften quickly. Lay the wrapper on the cutting board and place the lettuce leaf in the center. Begin building the rolls by adding in a couple slices of carrot, bell pepper, cabbage, cucumber, beet, and avocado. Top with some cilantro. Begin rolling by pulling the front edge over the toppings, roll over once, fold both side’s inward, and finish rolling. Slice vegetable rolls on the bias and serve with pomegranate sauce for dipping.
Peanut Sauce
Ingredients:
- 1 oz. Encarna
- 2 Tbsp. natural peanut butter
- 2 Tbsp. tamari or liquid amino’s
- 2 Tbsp. sweet chili sauce
- 1 Tbsp. seasoned rice vinegar
Directions:
In a small bowl, whisk all the ingredients together till well combined. Serve with vegetable rolls.