Lunch blues, be gone! Ditch those ho-hum salads and shake up your midday meal with our sprightly Spring Rolls! They come paired with our nutty peanut butter dipping sauce - a combo that's nuttier than a squirrel's lunchbox. Each bite is a mini flavor firework, guaranteed! The recipe? Easy-peasy! Personalize? Absolutely! Stuff in your favorite veggies, toss in some tofu, shrimp, or chicken. Whip up a batch, take a big bite, and let us know in the comments how much you're nuts about them!
NUTTY NOVICE | 20.0 minutes
WHAT YOU'LL NEED
For the peanut butter dipping sauce:
1/4 of a red cabbage, finely sliced
1/2 a cucumber, cut into thin batons
1 carrot, finely sliced or julienned
1 cup spinach
1 red and yellow bell pepper, cut into thin batons
To make the dipping sauce: add everything to a medium bowl and whisk until smooth. Add warm water until you reach desired consistency.
To make the rice paper rolls, pour lukewarm water into a large plate. Make one at a time: Dip the rice paper wrapper into the warm water for 10 seconds. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a chopping board or work surface.
Place a few sticks of carrot, cucumber, bell peppers, spinach, and a small handful of cabbage, mint, and coriander in the middle of the paper, leaving a good 3-4cm above and below.
Gently fold the bottom and top over towards the middle, then folder one side over to the middle and roll, using your hands to tuck the filling in as you go.
Sprinkle with sesame seeds, and serve with the dipping sauce!