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Rainbow Spring Rolls With Peanut Sauce
Enjoy this colorful and nutritious roll that's made from a medley of fresh vegetables and wrapped in rice paper.
- ⅓ cup each cold water, white vinegar, and honey
- ½ tsp. sea salt
- 5 small radishes, thinly sliced
- 6 rice-paper wrappers
- 12 large leaves butter lettuce
- 2 ripe avocados, sliced
- 1½ cups shredded red cabbage
- 1 large carrot, julienned
- 1 large yellow pepper, julienned
- 2 cloves garlic, minced
- Juice from ½ lime
- ¼ cup water
- ¼ cup smooth peanut butter
- 2 tbs. honey
- 1 tbs. sriracha
- 1 tbs. soy sauce, tamari, or coconut aminos
- 1 tsp. toasted sesame oil
- 1/2 tsp. minced fresh ginger
- Black sesame seeds
- Fresh cilantro
- Sliced Fresno pepper
Prepare pickled radishes. Add the water, vinegar, honey, and salt to a small bowl and whisk to combine. Add the radishes and stir to submerge. Set aside for at least one hour (or up to one day in the fridge) before assembling your spring rolls.
Prepare peanut sauce. In a small bowl, combine the sauce ingredients and whisk until smooth. Add garnishes if desired.
Prepare your assembly line. Fill a shallow bowl with hot water and place it by your veggies. Dampen a large cutting board.
Assemble rolls. Submerge a rice-paper wrapper in water for two or three seconds, then place the wrapper on the cutting board, taking care not to fold it. Lay two lettuce leaves in the center. Add several pickled radish slices, a few slices of avocado, ¼ cup of shredded cabbage, and several carrot and bell-pepper sticks. Fold the sides of the wrapper over the filling and roll tightly from the bottom, pressing down gently as you go.
Place the roll seam side down on a serving dish. Repeat with the remaining rolls. Enjoy immediately with the peanut sauce.
For two more spring roll recipes, visit “3 Recipes to Create Fresh Spring Rolls at Home.”
Photography by: Terry Brennan; Food styling by: Betsy Nelson
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