Fresh Spring Rolls (Peanut Sauce)

twopeasandtheirpod.com

Mayra Alfonso

subheading: For the peanut dipping sauce:

½ cup creamy peanut butter

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon low sodium soy sauce or Tamari sauce

1 clove garlic, minced

½ teaspoon grated fresh ginger

2 teaspoons Sriracha

⅓ cup hot water

2 tablespoons chopped peanuts, for garnish

subheading: For the spring rolls:

12 rice paper spring roll wrappers

6 oz dry vermicelli rice noodles, cooked according to package instructions

1 head butter lettuce, washed

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 large carrot, thinly sliced

1 cup thinly sliced purple cabbage

2 Perisian cucumbers or 1 small cucumber, thinly sliced

1 avocado, pitted, peeled and thinly sliced

Handful of Fresh mint, basil (regular or Thai), and cilantro leaves

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