Fresh Spring Rolls with Peanut Sauce

 Serving size; 1 Time; 20 minutes max

Ingredients

Spring Rolls;

  • spring roll rice paper wraps

  • lettuce/spinach

  • 1 carrot

  • 1/2 cucumber

  • 1/2 avocado

  • fresh mint leaves

  • 1/2 bell pepper

  • tofu or other meat of choice

  • rice noodles

Peanut Sauce;

  • 1.5 tbs peanut butter

  • 2.5 soy sauce

  • 1/2 tsp wasabi powder

  • 1/2-1 tsp chili flakes or chili oil

  • 1 tbs brown sugar or maple syrup

  • 1/2 tbs rice vinegar

  • 1 tsp water

 
 
 

 1. boil the water for rice noodles and start cooking them according to the packages instructions

2. while that cooks, optionally cook the tofu (you can leave it uncooked)

3. prepare ALL vegetables by cutting them into strips

4. after you have all of the vegetables ready and the rice noodles strained and done cooking, prepare a plate that has depth with some warm water. It does not need to be deep at all, but it does have to be wide/have a large surface area.

5. completely submerge the rice paper into the water and set on a flat surface (cutting board or other). Do not wait for the rice paper to become droopy in the water because it will do that while you are adding the veggies.

6. add the lettuce first for a base, then a little bit of all the veggies, tofu, and noodles to the paper lengthwise.

to fold; fold the edges on the short side of the insides over the edge, then roll like a burrito

7. repeat until all the ingredients are gone, and set aside to make sauce

8. For the sauce, add all the ingredients into a small mixing bowl and mix until fully incorporated (depending on what type of peanut butter is used, the sauce might not be fully incorporated)

9. dip the rolls in the sauce and enjoy!