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Spring Roll with Peanut-Ginger Sauce

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Course Appetizer, lunch, Main Course, Snack
Cuisine Chinese, Vietnamese

Ingredients
  

  • 1 Yellow Bell Pepper sliced
  • 1 Red Bell Pepper
  • 1 lg Thinly Julienned Carrot
  • ½ Sliced Red Cabbage
  • 1 cup Cooked Edamame Beans
  • 10 Rice sheets
  • ¼ Cup Mint chopped
  • Cooked Vermicelli Noodles
  • ¼ Cilantro chopped
  • For the sauce
  • 1 ⁄2-inch piece Ginger
  • 2 cloves Garlic
  • 1 Scallion
  • 2 T Tamari
  • 1-2 t Rice Wine Vinegar
  • 2 T Peanut Butter
  • 2 T Water
  • 1 t Red Chili Flakes optional

Instructions
 

  • Rinse and chop the produce accordingly.
  • Make the sauce. Add all of the sauce ingredients to a blender and pulse until smooth.
  • Dip the rice paper sheets in a bowl of water. Then, remove the rice paper from water.
  • To the center of the rice paper, add bell pepper, carrots, cabbage, mint, cilantro, edamame, and vermicelli noodles.
  • Roll one side of the rice paper over the filling, then fold in the sides, and then tuck and finishing rolling.
  • Repeat this process with each spring roll.