Spring Rolls with Peanut Sauce
Ingredients
Peanut Dipping Sauce
-
⅓
cup
peanut butter
-
2
tablespoons
tamari (gluten-free soy sauce)
-
2
tablespoons
lime juice
-
2
tablespoons
maple syrup
-
1
tablespoon
sriracha
-
1
tablespoon
fresh ginger
-
1
clove
garlic
Spring Rolls
-
6 to 8
sheets
rice paper
-
4
leaves
romaine
-
1
cup
shredded cabbage
-
2
carrots
shredded
-
½
cucumber
thinly sliced
-
1
bell pepper
thinly sliced
-
1
avocado
thinly sliced
-
½
cup
fresh cilantro
Instructions
- Prepare the peanut sauce by mixing all the sauce ingredients until smooth and set aside.
- Wet a sheet of rice paper under running water until fully coated.
- Place the wet rice paper on a towel or cutting board and add the veggie fillings starting with romaine, followed by cabbage, carrots, cucumber, avocado, and cilantro.
- Leave space on the sides and bottom of the rice paper for rolling.
- Fold the bottom of the rice paper over the fillings, then fold the sides in and roll up tightly.
- Repeat the process with remaining wrappers and fillings.
- Serve the spring rolls immediately with the peanut dipping sauce.
Nutrition Facts (estimated)
Servings
8
Calories
252
Total fat
14g
Total carbohydrates
29g
Total protein
4g
Sodium
365mg
Cholesterol
0mg
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