No-Cook Veggie Spring Rolls with Peanut Dipping Sauce
Ingredients
The spring rolls
-
½
cucumber
English cucumber, trimmed (or regular cucumber, deseeded)
-
3
carrots
peeled and trimmed
-
1
red bell pepper
core and stem removed
-
1
avocado
peeled and pit removed
-
1
mango
peeled and pit removed
-
1
handful
cilantro
-
1
handful
mint
-
2
green onions
chopped (optional)
-
14
pieces
brown rice spring roll wrappers
The dipping sauce
-
½
cup
peanut butter
-
½
cup
water
-
2
tablespoons
soy sauce
-
½
teaspoon
honey
-
½
teaspoon
toasted sesame oil
-
1
pinch
crushed red pepper (optional)
Instructions
- Slice all veggies and fruit into matchstick-sized pieces about 3 inches long.
- Soak one spring roll wrapper in warm water until it softens, then transfer to a plate.
- Place a handful of fruits, veggies, herbs, and green onions in a line across the bottom half of the wrapper.
- Fold the bottom edge of the wrapper over the filling, fold in the sides, and roll up tightly.
- Repeat the process until all rolls are made.
- Whisk together all ingredients for the dipping sauce and serve with the spring rolls.
Nutrition Facts (estimated)
Servings
14 rolls
Calories
90
Total fat
5g
Total carbohydrates
9g
Total protein
3g
Sodium
205mg
Cholesterol
0mg
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