Vietnamese Fresh Spring Rolls with Spicy Peanut Sauce

Allergens

Soy (in soy sauce)

Ingredients

• 12 round rice paper wrappers
• 1 cup bean sprouts
• 2 cups mixed lettuce leaves (romaine, iceberg, or butter)
• 1 large carrot, julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 oz tofu, thinly sliced and fried until crispy
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves Spicy Peanut Sauce:
• 1/2 cup natural peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 tsp honey or agave syrup (optional)
• 1/4 cup warm water

Instructions

1. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sriracha, and honey or agave syrup (if using). Gradually add warm water until desired consistency is reached. Set aside.
2. Fill a large shallow dish with warm water. One at a time, dip each rice paper wrapper into the water for 5 10 seconds until softened. Transfer to a clean plate.
3. Arrange vegetables, tofu, and herbs on separate plates or trays.
4. Assemble the spring rolls: Place a softened rice paper wrapper onto your work surface. Add a few pieces of lettuce, carrot, cucumber, bell pepper, and tofu in the center. Top with cilantro and mint leaves. Carefully roll up the wrapper tightly, like a burrito, and seal the edges.
5. Cut each roll in half on an angle and serve immediately with spicy peanut sauce for dipping.

Chef’s Insight

To keep rice paper wrappers from sticking together, wet each wrapper individually as you work.

Notes

Feel free to mix and match your favorite vegetables for a personalized touch.