Veggie Spring Rolls with Satay Dipping Sauce
SPRING ROLL INGREDIENTS
- 10 Spring roll rice paper wrappers
- 4 cups spring salad mix, washed and thoroughly dried
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup assorted bell peppers, julienned
- 1 cup carrots, julienned
- 1/2 cup scallions, sliced on dias
- 1 cup cucumbers, julienned
- Optional add-ins: avocado, shrimp, really anything you’d put in a sald that’s dry
DIPPING SAUCE INGREDIENTS
- 1 cup crunchy peanut butter
- 1 tsp Chia seeds (optional)
- 1 1″ piece ginger, peeled and minced
- 2 cloves garlic, minced
- 1 Thai Chili chopped fine
- 2 Tbsp Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp fresh lime juice
SPRING ROLL DIRECTIONS
Prepare all the veggies and make sure they are dry. If there is too much moisture the wraps will fall apart.
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Set a rimmed cookie sheet in your sink. Add warm water and soak the rice paper sheet for about 25 seconds.
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Lay rice paper on a clean damp cutting board and begin to assemble your roll.
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Add lettuce towards the middle bottom and leave about 1 inch of space on either side of the rice paper.
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Layer the herbs and scallions on top.
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Layer on the rest of the veggies, approx 3 pieces of each because the more you add the harder it is to roll!
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Fold the the sides towards the middle so that it’s tight. Then fold the bottom up lightly squeezing it together as you roll up to the top.
These should be eaten within the hour. The rice paper is finicky and will rip or get hard. DO NOT stack them, they will stick together and fall apart.
DIPPING SAUCE DIRECTIONS
Mix all ingredients well to combine. If not thin enough, add warm water to thin and make creamy.
