Thai Spring Rolls

These traditional Thai spring rolls are a delightful snack that combines fresh vegetables and herbs wrapped in delicate rice paper. They are light, refreshing, and perfect for dipping in a classic peanut sauce. This recipe is vegetarian and can be made gluten-free by using gluten-free soy sauce, making it a versatile choice for various dietary needs.

Ingredients:

• 8 rice paper wrappers
• 1 cup shredded lettuce
• 1 cup grated carrots
• 1/2 cup cucumber, julienned
• 1/2 cup red bell pepper, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup bean sprouts
• 1/4 cup cooked vermicelli noodles (optional)
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger

Instructions:

1. Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger in a bowl until smooth. Set aside.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened, then lay it flat on a clean surface.
3. In the center of the rice paper, place a small amount of shredded lettuce, grated carrots, cucumber, red bell pepper, mint, cilantro, bean sprouts, and vermicelli noodles if using.
4. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to enclose the filling completely. Repeat with the remaining wrappers and filling.
5. Serve the spring rolls with the prepared peanut sauce for dipping.