Fresh Veggie Spring Rolls

SPRING ROLL INGREDIENTS

• 8 sheets of rice paper

• 1 head of butter lettuce, leaves torn

• 1 cup red cabbage, thinly sliced

• 1 medium carrot, julienned or thinly sliced

• 1 cucumber, julienned or thinly sliced

• 1 red pepper, thinly sliced

PEANUT SAUCE INGREDIENTS

• ⅓ cup natural peanut butter

• 2 tbsp rice vinegar

• 2 tbsp liquid aminos (or soy sauce)

• 2 tbsp honey

• 1 tbsp sesame oil

• 1.5 tsp garlic, minced

• Water, as needed

DIRECTIONS

1. Fill a shallow pan with an inch of warm water. A pie pan works great. Have a clean cutting board ready and all of your spring roll fillings within reach.

2. Place one piece of rice paper in the water. Be sure it is fully covered and wait about 20 seconds. Rice paper is tough to work with, but the key is not letting it get too sticky.

3. Once the paper is ready, lay it carefully on the cutting board. Add 1-2 pieces of torn butter lettuce in the middle, leaving about 1 inch of rice paper around the edges for folding. Add cabbage, cucumber, carrots and red pepper.

4. Fold one side over the fillings, then fold the ends up like you would a burrito. Tuck the fillings in and tightly roll up. Repeat with the rest of the 7 rice paper wrappers and fillings.

5. To make the peanut sauce: In a small bowl, add all peanut sauce ingredients and mix together. Add water (1-2 tbsps) until it reaches desired thickness.

6. Serve spring rolls immediately with peanut sauce on the side!