Fresh Spring Rolls with Peanut Sauce

cookieandkate.com

Jenni Galactic

subheading: Spring Rolls:

2 ounces rice vermicelli or maifun brown rice noodles*

1 teaspoon toasted sesame oil

¼ teaspoon fine sea salt

1 cup torn butter lettuce, ribs removed

1 cup very thinly sliced red cabbage

2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler

2 medium jalapeños, ribs and seeds removed, thinly sliced

¼ cup thinly sliced green onions

¼ cup roughly chopped fresh cilantro

¼ cup roughly chopped fresh mint

8 sheets rice paper (spring roll wrappers)

subheading: Peanut Sauce:

⅓ cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium tamari or soy sauce

2 tablespoons honey or maple syrup

1 tablespoons toasted sesame oil

2 cloves garlic, pressed or minced

2 to 3 tablespoons water, as needed

Directions at cookieandkate.com

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