Appetizer: 6 servings
Prep time: 35 minutes
Cook time: no cooking required
Ingredients: Peanut Sauce
½ cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chili garlic sauce
1 tbsp toasted sesame oil
1 tbsp lime juice
2 garlic cloves - grated
1 tbsp ginger - grated
1 tbsp honey
1 tsp Fresno chili - minced
2 tbsp warm water
Method:
Place all ingredients into a bowl and mix until combined.
Ingredients:
6 rice papers
2 cups red cabbage - shredded
2 cups carrots -shredded
3 Persian cucumber - thinly sliced into matchsticks
1 cup sprouts
1 avocado - sliced
1 cup red pepper - thinly sliced
2 watermelon radishes - thinly sliced into matchsticks
1 cup mint
Method:
Wash and prepare all the veggies by shredding or cutting into thin matchsticks and set aside until ready to assemble the spring rolls.
One at a time take a piece of rice paper and submerged in water for about 20 seconds until the rice paper becomes flexible. Place the wet rice paper onto a dry flat surface. Lay the prepared vegetables on one side of the rice paper. Tightly roll the rice paper and cut in half. Repeat with all 6 spring rolls.
Serve with the peanut sauce.