Vegan Thai Peanut Spring Rolls


5 organic carrots shaved

6 organic romaine leaves

1 organic english cucumber, shaved

1/2 bag of organic bean sprouts

1 avocado, pitted and sliced

6 rice paper wrappers size large

4 tbs organic peanut butter

2 tbs gluten free, low sodium organic soy sauce

2 tbs lime juice

1 tbs sesame oil

1 tbs powdered ginger

water to create desired thickness

Making the sauce:  combine the peanut butter, soy sauce, lime juice, sesame oil and ginger into a food processor and blend until smooth.  Add water to thin the mixture if it is too thick.  Set aside.

Rinse a single sheet of the rice paper under running water until it starts to soften.  Lay it on a cutting board or plate and layer a romaine leaf, some carrot, cucumber, sprouts and avocado.  Fold over the edge of the wrap to the center, tuck in the two sides and roll.  Repeat with the remaining wrappers and ingredients.  Drizzle with peanut sauce and reserve some for dipping.






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