How to Make Epic Thai Spring Rolls

By foodiva

Ingredients

• For the sauce:
• 2 sheets rice paper
• 1/2 red bell pepper, thinly sliced
• 1/2 english cucumber, thinly sliced
• 1/2 cup thinly sliced red cabbage
• 1/4 medium mango, thinly sliced
• 1/2 green apple, thinly sliced
• 1 package of Kelp Noodles (see below for brand)
• 2 tablespoons tamari sauce
• 1 tablespoon organic creamy peanut butter
• Pinch of red chili flakes
• Juice of 1 lime

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
First, start by soaking the kelp noodles in warm water while you're prepping all your veggies. They'll gradually soften (still al dente) while you're getting ready to assemble.
Using a large bowl of warm water, gently dip 1 rice paper at a time, depending on how many rolls you're making. I typically do 2 rice papers per serving.
On a clean surface like a cutting board, lay flat the softened rice paper then start laying the thinly sliced vegetables and fruit in the lower ⅓ and center of the rice paper. Using your hands, gently fold the sides towards the center (similar to rolling a burrito), then roll from the bottom up tightly rolling the rice paper around the fillings. Continue until it's rolled.
For the sauce, simply stir together and dip the spring roll in and enjoy. Immediately enjoy or keep in the fridge for up to 1 day.

Instructions