Author Adapted by Pam - For the Love of Cooking / Original by Damn Delicious
Equipment
Sharp Knife
Ingredients
Peanut Sauce:
¼cupcreamy peanut butter
4tspreduced-sodium soy sauce
1tbspfresh lime juice
2tspbrown sugar
1½-2tsptoasted sesame oil, to taste
1tspchili garlic sauce
1tspfresh ginger, grated
1clove of garlic, minced
Vegetable Spring Rolls:
4-5(10-inch)rice paper wrappers
2-3large lettuce leaves, torn into pieces
½cupbasil leaves
½cupcilantro leaves
⅓cupmint leaves
½cuppurple cabbage, shredded
½cupmatchstick carrots
½smallEnglish cucumber, seeded & cut into long matchsticks
½cupred bell pepper, seeded & cut into long matchsticks
½avocado, sliced thinly
2ozMaifun rice noodles or rice vermicelli, cooked per instructions then rinsed under cold water & drained
Sea salt and freshly cracked pepper, to taste
Instructions
Make nuoc cham (Vietnamese dipping sauce) if using, set aside to allow flavors time to mingle.
Make the peanut sauce by combining the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, chili garlic sauce, ginger, and garlic together in a bowl. Whisk in 2-3 tablespoons of water until desired consistency is reached; set aside to allow flavors time to mingle.
Make spring rolls by working one at a time, dip the rice paper for 10-15 seconds in HOT water and drain then carefully transfer it to a work surface.
Leaving an inch of open rice paper around the edges, place the lettuce, basil, cilantro, and mint in the center of each wrapper. Top with red cabbage, carrots, cucumber, bell pepper, avocado, and rice noodles; season with sea salt and freshly cracked pepper, to taste.
Bring the bottom edge of the rice paper tightly over the filling, and then fold in the sides, before continuing rolling from the bottom to top until the top of the sheet is reached, being careful not to tear or rip the rice paper. Cover with a damp paper towel. Repeat with remaining wrapper and filling.
Slice and serve immediately with the peanut sauce and nuoc cham. Enjoy.