Veggie Spring Rolls with Spicy Peanut Dipping Sauce

Spring rolls, summer rolls, Vietnamese spring rolls. Whatever you call them, these veggie packed bundles make the perfect vehicle delivery system for packing an insane amount of veggies into your diet. Weirdly – and stupidly – I only started making veggie spring rolls at home about a month ago. I think I was always a bit intimidated by the whole process, but that’s all in the past.

Veggie Spring Rolls with Spicy Peanut Dipping Sauce

Ingredients
  1. 20, 9 inch rice paper wrappers
  2. 8 ounces maifun or vermicelli rice noodles
  3. 2 heads romaine lettuce
  4. 1 red bell pepper, thinly sliced
  5. 1/2 hothouse cucumber, thinly sliced
  6. 2 heaping cups carrots, shredded
  7. 2 heaping cups purple cabbage, shredded
  8. 2 heaping cups mung bean sprouts

Spicy Peanut Dipping Sauce
  1. 1/2 cup natural peanut butter*
  2. 1/2 cup unseasoned rice vinegar
  3. 1/4 cup maple syrup
  4. 1/4 cup coconut aminos (or soy sauce)
  5. 1/4 cup chili garlic sauce
  6. 2 green onions, thinly sliced

Instructions
  • Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking.
  • Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies.
  • Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
  • Store spring rolls in the fridge, uncut, for up to 5 days.