These were outstanding.
INGREDIENTS:
8 rice spring roll skins a.k.a. bahn trang
1 apple, sliced
2 cups red cabbage, thinly sliced or shredded
1 cup sweet bell pepper, sliced (I used an orangey-yellow one)
2 green onions, minced, about 3/4 cup
Water
PEANUT SAUCE INGREDIENTS:
2 tablespoons peanut butter
1 tablespoon chili sauce or 1 teaspoon Sriacha
2 teaspoons agave nectar or 1 tablespoon sugar
1/2 cup water
1/4 cup apple cider vinegar or rice vinegar
pinch salt
DIRECTIONS:
Make the dipping sauce by mixing together all peanut sauce ingredients and whisking with a fork until well blended. I cheated and microwaved the sauce for 30 seconds so I didn’t have to fork whip it as long. Set the sauce aside.
Chop and lay the veggies out on a cutting board or plate. Fill another plate shallowly with lukewarm water. Lay a spring roll round into the water. Once it absorbs a little water (about 15 seconds) flip it over and let it soak about 15 more seconds. Lay the softened spring roll paper on a cutting board and fill it with about 3/4 cup worth of various ingredients, do not overstuff. Roll it up burrito-style, tucking in the ends. Let it sit on the cutting board so it can seal while you make the other rolls.
Cut rolls in half to serve.
Two Black Haired Girls 