Spring Rolls with Peanut and Sweet Chili Sauce

Yield: 8 Spring Rolls

This recipe contains a variety of vegetables and herbs that have bright colors and fresh flavor. Eating a variety of vegetables not only ensures a greater diversity of beneficial plant chemicals but also creates eye-appealing meals.

Ingredients

Spring Rolls

• 2 ounces rice vermicelli
• ¼ teaspoon fine sea salt
• 1 cup shredded butter lettuce, ribs removed
• 1 cup very thinly sliced red cabbage
• 2 medium carrots, coarsely grated
• 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ cup roughly chopped fresh mint
• ¼ cup of chopped fresh basil
• 8 sheets rice paper (spring roll wrappers)

Peanut Sauce

• ⅓ cup creamy peanut butter
• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons mirin
• 2 tablespoons of finely chopped ginger
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons hot water, as needed
• 2 to 3 tablespoons of crushed dry roasted peanuts for garnish

Sweet Chili Sauce

• ⅓ seasoned rice wine vinegar
• 2 tablespoons of mirin
• 2 tablespoons of fish sauce
• 2 tablespoons of chili garlic sauce (Huy Fong or similar)
• 2 tablespoons of finely chopped cilantro

Instructions

Spring Rolls

1. Bring a pot of water to boil and cook the noodles according to package directions.
2. Drain, rinse under cool water, and return noodles to the pot.
3. Fill a shallow pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach.
4. Place one rice paper in the water and let it rest for just a few seconds or until it starts to become more pliable. Carefully lay it flat on the towel.
5. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, grated carrots, and cucumber.
6. Sprinkle generously with the herb mix.
7. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito.
8. Lastly, roll it up. Repeat with the remaining ingredients.

Peanut Sauce

1. In a small bowl, combine all ingredients and whisk together. Once thoroughly mixed, whisk in 2 to 3 tablespoons of hot water as needed to get the desired consistency.

Sweet Chili Sauce

1. In a small bowl, combine all ingredients and whisk together. Cover and refrigerate for an hour or so to let the flavors come together.

Serve the spring rolls with sauces on the side. You can serve them whole, or sliced in half on the diagonal.

Adapted from Cookie and Kate by Rebecca Colvin, Dietitian Nutritionist