fresh spring rolls with peanut-lime sauce

By GuidingVegan

Ingredients

• For the peanut-lime sauce:
• 1/4 of a small head of purple cabbage, shredded
• 2 carrots, sliced thinly
• 5 radishes, sliced thinly
• 1 small ripe avocado, diced
• 1 small bunch of cilantro, thick stems removed and diced
• 2 scallions minced (white and light green parts only)
• 2 TBS sesame oil
• 1/4 cup natural peanut butter
• 1/2-1 TBS fresh ginger, minced
• 3 TBS low sodium tamari
• 2 tsp honey or pure maple syrup
• 2 TBS water
• Rice Paper (also called rice wrapper) 6-8 pieces

Details

Servings 4
Adapted from dishingupthedirt.com

Preparation

Step 1

Slice all ingredients for the filling and put them into separate bowls. Combine all ingredients for peanut-lime sauce and whisk together until smooth (this works well with an immersion blender, but a hand whisk will work fine as well.) Fill a large pot with warm water. Dip rice paper into the water until it becomes soft (about 15 seconds) Place rice paper on a plate and evenly scoop the filling into the center of the paper. Drizzle with peanut-lime sauce. Fold rice paper together like a burrito and enjoy!