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Ingredients
For the Spring Rolls:
12 pieces Blue Dragon Rice Paper - GF
16 cooked shrimp (optional)
1 cup shredded carrot
1 cup sliced cucumber, peeled and seeded
1/8 of a red cabbage, shredded
1 avocado, sliced
1 medium red pepper, seeded and thinly sliced
1 large Iceberg lettuce, cut in the middle and separated
16 mint leaves
3-4 stalks of cilantro, leaves picked
Peanut Sauce:
1/3 cup Justin's Peanut Butter - GF
1 to 2 limes, juiced
3 tablespoons gluten-free soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
Instructions
- In a bowl, stir together the peanut butter, lime juice, rice vinegar, soy sauce and sesame oil until combined. Set aside.
- Make the spring rolls. Fill a bowl large enough to dip a piece of rice paper into with warm water. Soften according to the directions on the package. Work quickly to prevent tearing.
- Overlap 3 pieces of rice paper in the center on your work surface. I used a large chopping board.
- Place a large lettuce leaf in the center of softened overlapped rice paper and layer with the vegetables, shrimps if using, avocado, cilantro and mint.
- Fold the bottom edge toward the center, then fold in the sides and roll tightly like a burrito. Wrap with another rice paper if needed to fully seal.
- Repeat to make more rolls.
- Serve with peanut butter sauce and enjoy!
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