Warm July days call for light but filling meals that are easy to prepare; with little to no cooking. I love how easy it is to make spring rolls and the freedom to make it your own which they provide.
You have to soak the rice paper wraps in warm water for 15 – 30 seconds. Lift them out of the water gently so that they don’t rip.
Make sure that you don’t overfill them and you need to wrap them tightly.
Peanut sauce pairs nicely and is very simple to make. I use sweet chili sauce in mine. If this is something you do not enjoy, you can use sambal and a sweetener of your choice.
Vegetable Spring Rolls
- 6 Rice Paper Wraps
- 1/2 of each Red Yellow & Orange Bell Pepper
- 1/2 Cucumber
- 1 Avocado
- 1/2 Mango
- 1 Cup Peanut Butter
- 2 Tblsp Tamari/Soy Sauce
- 4 - 5 Tblsp Sweet Chili Sauce
- 2 - 3 Tblsp Coconut Milk
- 1 tsp Lime Juice
- 1 Serving Bean Thread Noodles
Julienne the peppers, cucumber and mango. Cut the avocado in half and slice it thinly.
Cook the noodles for one minute. Drain and rinse under cool water.
Fill a pan with warm water and place a rice paper wrap in it for 15 -30 seconds. Carefully lift out of the water and place on a flat surface.
Place vegetables on wrap and tightly wrap it. Don't fill it too much or it will rip.
Mix together the peanut butter, sweet chili sauce, lime juice and tamari. Slowly add coconut milk if you want the sauce to be thinner. Serve with the Spring Rolls.