These fresh spring rolls are packed with vibrant vegetables and herbs, making them a healthy and delicious appetizer or light meal. The creamy coconut peanut butter sauce adds a rich and flavorful touch.
Ingredients: 12 rice paper wrappers. 2 cups mixed greens spinach, lettuce, or arugula. 1 cucumber, julienned. 2 carrots, julienned. 1 bell pepper, thinly sliced. 1 avocado, sliced. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/2 cup creamy peanut butter. 1/4 cup coconut milk. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon lime juice. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 teaspoon red pepper flakes optional.
Instructions: Prepare all the vegetables and herbs and set aside. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, and red pepper flakes until smooth. Adjust seasoning to taste. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Lay wrapper flat on a clean surface. Layer a small handful of mixed greens on the bottom third of the wrapper, leaving about an inch of space on each side. Top with a small portion of cucumber, carrots, bell pepper, avocado slices, mint leaves, cilantro leaves, and chopped peanuts. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with remaining wrappers and filling ingredients. Serve spring rolls with coconut peanut butter sauce for dipping. Enjoy!