Spring Rolls with Peanut Sauce

Spring Rolls

• 8 spring roll skins – can be rice or tapioca, dinner plate size
• 8 leaves of leafy lettuce such as Boston bibb or leafy red lettuce, spines removed and torn into 3 to 4 inch sections
• 1 cup additional roughly chopped lettuce
• 1 cucumber, peeled and very thinly sliced
• 16 leaves each of basil, mint, fennel, cilantro or other favorite herbs
• 4 spring onions cut in 3 inch long slivers, white and light green parts
• 1 ounce rice noodles, the thinnest size, sometimes called rice sticks
• 1 cup shredded carrots

Peanut Sauce

• 1 cup peanut butter
• 1 hot pepper
• juice of one lime
• 1/2 onion, minced
• 1 clove garlic, minced
• 1/2 cup warm water

1. Combine all the ingredients for the sauce and stir until well blended.
2. To assemble the rolls, set up the vegetables in individual small bowls in assembly line fashion
3. Place a large frying pan on the stove top and place about 1 inch of water in the pan. Keep the water in the pan warm, but cool enough that you can always put your hand in the water.
4. Put one tapioca or rice skin in the water to soften. This takes a couple of minutes. The skin should be pliable when ready to use.
5. Take out the skin and set it on a flat surface such as a large cutting board.
6. Place a lettuce section in the bottom third center of the tapioca skin. Stack more torn lettuce, the veggies and rice sticks on top of the lettuce.
7. Spread 1/2 tablespoon sauce over the veggies.
8. Carefully roll the skin from the bottom to the center, then fold in the sides as you continue to roll.
9. Place the completed roll seam side down on a clean plate.
10. Continue assembling the rolls one at a time. Serve with additional dipping sauce, if desired.