Spring into the season with these fresh vegetable spring rolls. 🌸🌱 ⠀
Give @naturallyzuzu’s a try and share yours below!⠀
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Fresh Vegetable Spring Rolls:⠀
✨16 6-inch rounds rice paper⠀
✨One salad bag of baby spinach or salad mix (about 2 cups)⠀
✨2 cups cooked rice vermicelli, rinsed and drained⠀
✨1 cup shredded peeled carrots⠀
✨1 cup thinly sliced cucumbers⠀
✨1 cup shredded purple cabbage⠀
✨1 cup thinly sliced red bell pepper ⠀
✨½ cup fresh mint leaves ⠀
✨½ cup fresh cilantro leaves optional⠀
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Method:⠀
• Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. ⠀
• Turn it and dip remaining section, then lay on a damp towel.⠀
• Working on bottom third of rice paper, spread a bit of spinach leaves, noodles, few pieces of shredded carrots, cabbage, cucumber, 2 slices of bell pepper and herbs. Do not overfill it. ⠀
• Use few pieces of each filling ingredient. ⠀
• Fold up bottom edge to cover, then fold in the sides. ⠀
• Roll tightly. ⠀
• Continue with remaining ⠀
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Creamy Peanut Sauce:⠀
✨1/2 cup creamy peanut butter⠀
✨Juice from 2 limes⠀
✨2 tbsp of freshly grated ginger⠀
✨3 cloves of garlic⠀
✨3/4 cup of water or more if needed⠀
✨3 tsp of maple syrup⠀
✨2 Thai chilies⠀
✨Blend everything in the blender until smooth.⠀
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Enjoy!⠀