Ingredients:
Spring Rolls
8-12 Rice Paper Spring Roll Wrappers
1 Red Bell Pepper
1 Head Butter Lettuce
2 Cucumbers, thinly sliced
1 Avocado
1 Large Carrot
1 Head Shredded Purple Cabbage
1⁄2 C Fresh Cilantro, diced
Peanut Sauce
1⁄4 C Creamy Peanut Butter
1 tablespoon Honey
1⁄4 C Hot Water
1⁄4 C Siracha
1⁄2 tablespoon Coconut Aminos
1⁄2 tablespoon Rice Vinegar
1⁄2 Clove Garlic, minced
Instructions:
1. Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, honey, hot
water, sriracha, coconut aminos, rice vinegar, and minced garlic until smooth and well
combined. Adjust the consistency by adding more water if needed. Set aside.
2. Prepare the Vegetables: Thinly slice the red bell pepper, cucumbers, and avocado. Shred the
carrot and purple cabbage if not pre-shredded. Wash and dry the butter lettuce leaves. Dice
the fresh cilantro.
3. Assemble the Spring Rolls: Fill a large shallow dish with warm water. Dip one rice paper
wrapper into the warm water for about 10-15 seconds until soft and pliable. Lay the softened
wrapper on a clean, damp surface (such as a cutting board). Place a small portion of butter
lettuce, red bell pepper, cucumber, avocado, shredded carrot, purple cabbage, and cilantro in
the center of the wrapper.Fold the bottom edge of the wrapper over the filling, then fold in the
sides, and roll tightly like a burrito. Repeat with the remaining wrappers and ingredients.
4. Serve: Arrange the spring rolls on a serving plate. Serve with the peanut sauce on the side
for dipping. Add your favorite meat or meat alternative to increase protein.