Spring Rolls with Peanut Sauce
- 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
- 1 cup peanut butter
- 1 hot pepper
- juice of one lime
- 1/2 onion, minced
- 1 clove garlic, minced
- 1/2 cup warm water
- Combine all the ingredients for the sauce and stir until well blended.
- To assemble the rolls, set up the vegetables in individual small bowls in assembly line fashion
- 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.
- 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.
- Take out the skin and set it on a flat surface such as a large cutting board.
- 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.
- Spread 1/2 tablespoon sauce over the veggies.
- Carefully roll the skin from the bottom to the center, then fold in the sides as you continue to roll.
- Place the completed roll seam side down on a clean plate.
- Continue assembling the rolls one at a time. Serve with additional dipping sauce, if desired.