Fresh Veggie Spring Rolls with Creamy Peanut Dipping Sauce

Ingredients

• Rice paper wrappers (8-10 sheets)
• Bean sprouts (1 cup)
• Fresh cilantro leaves (1/2 cup, loosely packed)
• Fresh mint leaves (1/2 cup, loosely packed)
• Lettuce (leafy greens such as butter or romaine) (4-5 leaves)
• Bell pepper (red or yellow) (1, julienned)
• Cucumber (1, julienned)
• Carrots (1, julienned)
• Peanut butter (1/2 cup)
• Soy sauce (2 tablespoons)
• Honey or maple syrup (1 tablespoon)
• Lime juice (1 tablespoon)
• Garlic (minced) (1 clove)
• Water (1-2 tablespoons (for thinning the sauce))

Instructions

1. Begin by preparing the vegetables: julienne the bell pepper, cucumber, and carrot into thin strips. Tear the lettuce leaves into manageable pieces.
2. For the peanut dipping sauce, whisk together the peanut butter, soy sauce, honey (or maple syrup), lime juice, minced garlic, and 1 tablespoon of water in a small bowl. Add more water as needed to reach your desired consistency. Set aside.
3. In a large bowl, fill with warm water. This will be used to soften the rice paper wrappers.
4. Take one rice paper wrapper and dip it into the warm water for about 5-10 seconds, or until it becomes soft and pliable. Be careful not to over-soak it.
5. Lay the softened wrapper flat on a clean, dry surface.
6. On the lower third of the wrapper, layer a small amount of bean sprouts, followed by a few pieces of bell pepper, cucumber, carrot, mint leaves, cilantro leaves, and a piece of lettuce.
7. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to form a spring roll, ensuring the filling is secure inside.
8. Repeat this process with the remaining rice paper wrappers and filling ingredients.
9. To serve, arrange the spring rolls on a platter and accompany them with the creamy peanut sauce for dipping.