Asian Spring Rolls | Snack

These spring rolls can be an appetizer, a lunch, or a side to any entrée. The rolls

are filled with fresh mint, thinly sliced vegetables, and light rice noodles. Feel

free to add other vegetables that you enjoy. They are beautiful and easy to

assemble once you learn the technique. Practice makes perfect!


Dipping Sauce

2 tablespoons natural creamy peanut butter (no added oils)

2 tablespoons rice vinegar

2 teaspoons agave nectar

½ teaspoon red pepper flakes

2 tablespoons water


1½ ounces bean thread noodles, uncooked

1 tablespoon tahini

Dash of red pepper flakes

½ cucumber, julienned

1 carrot, shredded

½ red bell pepper, seeded and thinly sliced

1 avocado, pitted and thinly sliced

2 green onions, sliced

½ tablespoon rice vinegar

½ teaspoon agave nectar

1 tablespoon lime juice

8 rice paper wrappers

8 small whole leaves romaine lettuce

2 tablespoons cilantro leaves

3 tablespoons mint leaves


1. To make the sauce, combine the peanut butter, rice

vinegar, agave, red pepper flakes, and water in a small bowl. Mix well and set


2. To make the filling, cook the bean threads according to the package

directions. Drain the noodles, put them in a bowl, and toss with the tahini and a

dash of red pepper flakes.

3. Combine the cucumber, carrot, bell pepper, avocado, and green onions in a

large bowl. Toss the veggies with rice vinegar, agave, and lime juice.

4. To soften the rice wrappers, place warm water in a cake pan. Immerse each

wrapper in the hot water until it softens, about 30 seconds. Place the wet wrapper

on a plate or clean countertop. Fill the centre of the softened wrapper by laying

down one small romaine lettuce leaf. Then lay down 1–2 tablespoons of noodles

and a small amount of the veggie mixture. Add cilantro and mint leaves.

5. To roll up your rice wrappers, first, fold the top and bottom of the edges of the

wrapper over the filling, then fold in the edges toward the centre and continue

rolling until it is closed and snug. Continue this process with each of the


6. As you finish each roll, place it on a baking sheet and cover the rolls with a

damp towel. If desired, slice each roll in half with a sharp knife, or serve the

rolls whole, and serve with the peanut sauce on the side.

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