Fresh Spring Rolls

Learn how to make these delicious healthy fresh spring rolls. Add any vegetables, and protein you desire. Made with rice paper and rice noodles, this fun snack is naturally gluten free. Paired with a zippy peanut sauce. This is the perfect summer meal or snack.

Peanut Dipping Sauce
2 Tbsp Peanut Butter
2 Tbsp Soy Sauce
1 Tsp Sriracha
2 Tbsp warm water add more if needed for constancy
1 Tsp Rice Wine Vinegar
1 Tsp Hoisin Sauce
1 Tsp Maple Syrup
½ Tsp Sesame Oil

Rolls
10 spring roll rice paper wrappers
1 large carrot, peeled and julienned
1 Cup Shredded Red Cabbage
1 Cup Green Onions Cut into Strips
1 large cucumber, julienned
1 ounce cooked rice noodles
handful fresh cilantro, mint and basil
Optional add in protein of choice like cooked tofu or tempeh

Directions:

Boil 2 cups of hot water. Pour over rice noodles when boiling and set aside for 10 minutes until noodles are tender and set aside. Whisk all dipping sauce ingredients together. Add water to it until it reaches the right consistency and set aside.
Pour warm water into a large bowl or 9-inch square or round baking pan.
Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface.
Place a few sticks of carrot, cucumber, and red cabbage on top of the bottom 1/3 of the rice paper. Then, a small amount of noodles, green onions, then the fresh herbs on top. Don’t overstuff the roll or it will break.
Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll.
For the peanut sauce, mix everything together in a bowl. To get the right consistency, add warm water in tbsp increments until you get the consistency of a sauce.
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