Ingredients:
- 8 rice paper wrappers (approximately 22cm/9 inches in diameter)
- 1 cup shredded carrots (100g)
- 1 cup bean sprouts (100g)
- 1 cup thinly sliced cucumber (100g)
- 1 cup shredded purple cabbage (100g)
- 1/2 cup fresh mint leaves, chopped (10g)
- 1/2 cup fresh cilantro leaves, chopped (10g)
- 1/4 cup fresh Thai basil leaves, chopped (5g)
- 1/2 avocado, thinly sliced
- Optional: Cooked rice noodles (vermicelli) – 1 cup (100g)
- 1/4 cup peanut butter (smooth or crunchy, 60g)
- 2 tablespoons lime juice (30ml)
- 2 tablespoons soy sauce (30ml)
- 1 tablespoon honey or maple syrup (15ml)
- 1 tablespoon water (15ml), plus more as needed
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- Pinch of red pepper flakes (optional)
Instructions:
- Prepare the Dipping Sauce: Whisk together peanut butter, lime juice, soy sauce, honey/maple syrup, water, garlic, ginger, and red pepper flakes (if using) in a small bowl until smooth. Add more water, 1 teaspoon at a time, until desired consistency is reached. Set aside.
- Prepare the Vegetables: Wash and thoroughly dry all vegetables. Slice, shred, and chop according to the ingredient list. Arrange on a platter for easy access.
- Soften the Rice Paper: Fill the large shallow dish with warm (not hot) water. Dip one rice paper wrapper into the water, rotating until it is pliable (about 5-10 seconds). Don't over-soak, or it will tear easily!
- Assemble the Spring Roll: Lay the softened rice paper wrapper flat on a clean work surface. Arrange a small pile of each vegetable across the center of the wrapper, leaving about 1 inch of space on each side. Add optional noodles and avocado slices.
- Roll the Spring Roll: Fold the sides of the wrapper inward over the filling. Then, tightly roll the wrapper from the bottom up, like rolling a burrito.
- Repeat: Repeat steps 3-5 with the remaining rice paper wrappers and filling.
- Serve Immediately: Serve the Veggie Spring Rolls immediately with the peanut-lime dipping sauce.