Fresh Spring Rolls With Peanut Sauce

These fresh spring rolls are light, crunchy, and packed with fresh vegetables and herbs. The creamy peanut sauce adds a delicious touch. Here's how to make them: 

Spring Rolls: – 8-10 rice paper wrapper – 1 cup cooked vermicelli rice noodles (optional, can be omitted for a lower-carb version) – 1 cup shredded lettuce or mixed green – 1 cup julienned carrot – 1 cup julienned cucumber

– 1/2 cup thinly sliced red bell pepper 1/2 cup fresh cilantro leave 1/2 cup fresh mint leave 1/2 cup thinly sliced green onion 1/2 cup cooked shrimp, chicken, or tofu, cut into strips (optional) – 

Peanut Sauce: – 1/2 cup creamy peanut butter – 1/4 cup soy sauce or tamari – 2 tablespoons rice vinegar or lime juice – 2 tablespoons honey or maple syrup – 1 tablespoon sesame oil

– 1 clove garlic, minced – 1 teaspoon grated fresh ginger (optional) – Water, as needed for thinning the sauce

Prepare the Ingredients: – Cook the vermicelli noodles according to package instructions, then drain and rinse under cold water.

Make the Peanut Sauce: – In a bowl, whisk together the peanut butter, soy sauce, rice vinegar or lime juice, honey or maple syrup, sesame oil, minced garlic, and grated ginger (if using).

Assemble the Spring Rolls: – Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable but not too soft.

Serve the Spring Rolls: – Arrange the fresh spring rolls on a serving platter. – Serve with the peanut sauce on the side for dipping.

Veggies: Feel free to customize the filling with your favorite vegetables, such as bell peppers, snap peas, or radishes. 

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