Crispy Vegetable Spring Rolls

Ingredients

Water

2 tablespoons

Garlic

1 clove, minced

Honey

1 tablespoon

Lime juice

1 tablespoon

Soy sauce

2 tablespoons

Peanut butter

2 tablespoons

Cooked vermicelli noodles

1 cup

Fresh cilantro leaves

1/2 cup

Fresh mint leaves

1/2 cup

Red cabbage

1 cup, julienned

Bell pepper

1 whole, julienned

Cucumber

1 whole, julienned

Carrots

2 whole, julienned

Rice paper wrappers

12 pieces

Instructions

1. Begin by preparing the dipping sauce. In a small bowl, combine the peanut butter, soy sauce, lime juice, honey, minced garlic, and water. Stir until the ingredients are well-blended and the sauce is smooth. Set aside.
2. For the spring rolls, start by filling a large bowl with warm water. Gently dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable. Be careful not to soak it for too long or it might tear.
3. Lay the softened rice paper wrapper on a clean, flat surface. In the center of the wrapper, arrange a handful of the julienned carrots, cucumber, bell pepper, red cabbage, mint leaves, cilantro leaves, and vermicelli noodles.
4. Fold the sides of the wrapper over the filling. Then carefully roll the wrapper from the bottom, tucking in the filling as you go, until the roll is completely enclosed.
5. Repeat this process with the remaining rice paper wrappers and filling ingredients.
6. Serve the fresh and crispy vegetable spring rolls with the homemade peanut dipping sauce and enjoy this flavorful Southeast Asian delicacy.