24 Jan Sensei Jens Veggie Spring Rolls
These Veggie Spring Rolls and dipping sauce are SO good, it is impossible to have just one!
I brought these for a moms night in the past and surprisingly, they disappeared soo fast!!!
They are super easy, so delicious and the perfect appetizer!!!
Enjoy! xo Jen
Sensei Jens Veggie Spring Rolls
8 to 10 (10-inch) rice paper wrappers
5 green leaf lettuce leaves, torn into large pieces
1 cup matchstick carrots
1 cup shredded purple cabbage
1/2 English cucumber, seeded and cut into long matchsticks
1 avocado, halved, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste
FOR THE PEANUT SAUCE
1/4 cup creamy peanut butter
4 teaspoons reduced-sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons agave
1 teaspoon chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, agave, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.