Veggie Spring Rolls

If you want to add freshness and a pop of color to the dining table, consider this fantastic recipe. The veggie spring rolls will lift any meal up to another level and add a dose of freshness to it. Feel free to substitute certain veggies with your preferred ones.

Cooking Time: 15 minutes

Yields: 4

Ingredients:

• 4 cups water
• 8 rice papers for spring roll
• 1 medium beet, chopped to thin pieces
• 1 bunch cilantro, chopped
• 1 cup red and yellow peppers, chopped to thin pieces
• 1 cup shredded green cabbage
• 1 avocado, thinly sliced
• 1 cup carrots, thinly sliced
• 4 oz noodles, cooked and drained

Sauce

• ¼ cup peanut butter
• 1 tablespoon honey
• ½ teaspoon toasted sesame seed oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons water
• ¼ teaspoon ginger powder

Instructions:

Bring The water to boil and set it aside in a shallow bowl. Let it cool a little, and add the rice paper to soften. Leave for 5 seconds.

Place the paper onto a damp surface.

Divide the vegetables over the rice paper.

Fold the ends tightly and roll the piece.

Mix all the ingredients for the sauce. Start with one tablespoon of water and add more until you reach the desired consistency.