Fresh Spring Rolls Recipe

• servings: 12 servings
• total time: 30 minutes

Ingredients

▢ 3 large carrots julienned

▢ 1 cucumber julienned

▢ 1 large red pepper julienned

▢ ½ cup cilantro chopped (or mint)

▢ 1 cup red cabbage about half a head

▢ ½ cup green onion finely sliced

▢ 1 Avocado

▢ ½ cup peanuts crushed

▢ 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)

▢ 12 Spring roll wrappers

▢ Peanut sauce (below)

•⅓ cup creamy peanut butter

•2 tablespoons rice vinegar

•2 tablespoons reduced-sodium tamari or soy sauce

•2 tablespoons honey or maple syrup

•1 tablespoons toasted sesame oil

•2 cloves garlic, pressed or minced

•2 to 3 tablespoons water, as needed

Directions

Cook noodles according to package instructions, drain and rinse with cold water.

Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.

Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).

Fill a 9” round pie dish or cake pan with hot water.

Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.

Lay the wrapper on the moist tea towel.

Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.

Fold up the edges and then roll the spring roll tightly.

Repeat until all the ingredients have been used.

Serve immediately dipped in homemade peanut sauce!

Nutrition

• Serving Size: 1 spring roll
• Calories: 206 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Cholesterol: 2 mg
• Sodium: 148 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 6 g