Fresh Vegetable Spring Rolls

Fresh Vegetable Spring Rolls

Recipe by Sue Doeden O suedoeden@gmail.com

1 bunch romaine lettuce, leaves separated 1 bunch fresh mint leaves
and ribs removed 2 avocados, ripe but firm, peeled, sliced

2 to 3 carrots, cut into long matchsticks thin
1 red bell pepper, seeds removed, cut into Cooked brown rice or quinoa, optional

matchsticks 12 round rice papers 8 ounces mung bean sprouts

Prepare all vegetables, sprouts, mint leaves and avocados and set aside.

Pour lukewarm water into a large shallow dish. A large pie plate works well. One at a time, soak rice sheets in warm water to soften. It will take just 20 to 30 seconds.

Lay a rehydrated rice sheet on a clean kitchen-towel covered work surface. Working quickly, place a lettuce leaf at the edge nearest to you, leaving about 1 inch to fold over. Place a mixture of the carrots, peppers, sprouts, mint leaves and avocado on top. Add rice or quinoa, if desired.

Fold the edge nearest to you over the filling, tuck in the sides, and roll up tightly.

Place filled rolls on a plate and cover with plastic wrap so they don’t dry out. Serve with Peanut Dipping Sauce or dipping sauce of your choice. Makes 12 spring rolls.

1⁄4 cup creamy peanut butter
3 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons tamari or soy sauce
1 tablespoon grated ginger, or to taste 2 tablespoons honey
Mix all ingredients in a small bowl until smooth and creamy.

Peanut Dipping Sauce

􏰀Once the package of rice papers is opened, store it in a zip-top plastic bag in the cupboard where the papers will last for several years. I speak from experience.

Tips from the cook

􏰀Cooked shrimp is a nice addition to these Spring Rolls.􏰀Heat up the Peanut Dipping Sauce with a bit of chili paste or sriracha.