Veggie Spring Rolls with Peanut Sauce

For the spring rolls:

-1 cup of rice vermicelli noodles; cooked

-4 rice wrappers; dipped in cold water

-1 large carrot; julienne

-1 cucumber; julienne

-8-12 fresh basil leaves

-3 tablespoons of mint leaves; chopped

-3 tablespoons of fresh cilantro

-2 lettuce leaves; chopped


For the peanut sauce:

-3 tablespoons of hoison

-1 tablespoon of peanut butter

-1 tablespoon of ponzu sauce

-1 tablespoon of crushed peanuts

-Sriracha; if desired

For the spring rolls:

Dip one rice wrapper in warm water for about a half minute. Remove and spread flat on work surface. Add 1/4 cup of rice noodles, a few leaves of basil, a sprinkle of mint and cilantro leaves, some lettuce and some of the carrot and cucumber to wrapper. Fold bottom up to cover fillings, tuck in sides and roll upwards to close up roll.


For the peanut sauce:

Mix all ingredients together until combined throughout and smooth, and enjoy!