Fresh Spring Rolls w/ Peanut 🥜 Sauce

Spring is so so close! And all I crave in the spring is something fresh. These rice wrapped spring rolls are light, filling, healthy and delicious. The options are endless, you can customize this as your own and run with it. I hope you give it a try!

Ingredients:

Rice wrappers

Veggie options: cabbage, mango, carrots, cucumber, avocado, jalapeño, scallions, peppers, red onions, tomato’s, sweet potato, corn. Really anything goes!

Protein options: kani, salmon, tuna, chicken, meat, turkey, tofu, tempeh, seitan.

1/3 cup peanut butter

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp honey

1 tsp sesame oil

2-3 cloves garlic

2-3 tbsp water

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Directions:

Start by cutting all your veggies as you would for wrap or an eggroll- I like slices to keep it organized inside the wrapper. Then, prepare your protein however you like it. For this, I grilled my kani for 2 minutes per side.

For the rice wrappers: fill a bowl or a dish that can fit the entire wrapper in it with lukewarm water. One at a time, submerge the wrapper into the water. Move it around and flip it over until it softens and becomes flexible. Once it’s soft, remove onto a plate. Start with whichever veggie you want to be seen, then layer and add all your toppings. Roll it like an eggroll or a burrito, and set aside to dry while you make the sauce.

For the sauce: mix together the peanut butter, soy sauce, vinegar, honey, sesame oil, and garlic. Then, add 1 tbsp of water at a time until it is smooth but still thick.

Top your spring rolls with some sesame seeds, dip them into the sauce and enjoy!