Vegetarian Fresh Rolls with Peanut Dip

Whenever I ask my mother or grandmother for their recipes, they always say that there is no recipe; they use ingredients and measurements that feel right, honed from experience and love. This recipe is reminiscent of this go-with-the-flow style. Put as much or as little of each ingredient into each spring roll as you like!

Michelle Lim - 2T4, PB

Ingredients:

• 1 package of rice paper

• 1 package rice vermicelli, cooked according to directions

• 2 carrots, peeled and julienned

• 1 purple cabbage, thinly sliced

• 1 green lettuce, chopped

• 1 cucumber, thinly sliced

• 1 bunch of cilantro, chopped

• 1 bunch of green onions, sliced

• 1 bunch of mint leaves, chopped

Peanut Sauce Ingredients:

• ½ cup peanut butter

• 1 clove of garlic, finely chopped

• 1 tbsp sesame oil

• 2 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 ½ tbsp honey

Instructions:

1. Mix all peanut sauce ingredients together in a small bowl. It will seem hard to mix, but trust the process and keep stirring. Set sauce aside.

2. Prepare a large mixing bowl of cold water and a large plate.

3. Dip one sheet of rice paper into the water and lay flat on the plate. Wait around 1 minute and you will see that the rice paper softens and becomes tacky. Tip: To save time, prepare a second sheet of rice paper on a second large plate before you move on to the next step

4. Layer the rest of the ingredients near the bottom 1/3 of the rice paper. Roll tightly like a burrito.

5. Repeat for as many spring rolls as desired! Serve with peanut sauce