Vegetable Spring Rolls

These vibrant Vegetable Spring Rolls are a delightful and fresh vegan lunch option, bursting with colorful veggies and served with a zesty peanut dipping sauce. Perfectly crunchy and satisfying, they offer a taste of Thailand right at home.

Ingredients

• Rice paper wrappers - 6 sheets
• Carrot - 1 medium, julienned
• Cucumber - 1/2 medium, julienned
• Red bell pepper - 1/2 medium, thinly sliced
• Red cabbage - 1 cup, shredded
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Avocado - 1 small, sliced
• Lettuce leaves - 2 large, torn
• Peanut butter - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame oil - 1 teaspoon
• Water - for soaking rice paper

Steps

1. Prepare all the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, shred the red cabbage, and chop the cilantro and mint.
2. In a small bowl, mix together the peanut butter, soy sauce, lime juice, maple syrup, and sesame oil to create the dipping sauce.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5-10 seconds until it becomes soft and pliable.
4. Lay the softened rice paper on a clean surface. Place a lettuce leaf in the center, followed by a small amount of each vegetable, herbs, and a slice of avocado.
5. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top, sealing the filling inside. Repeat with the remaining wrappers and fillings.
6. Serve the spring rolls with the peanut dipping sauce and enjoy your fresh, homemade Thai lunch.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 28 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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