Spring rolls

I’ve been meaning to make my own spring rolls ever since my friend Vanessa made some really tasty ones on New Year’s Eve

These were so simple and surprisingly filling. My sous-chef hubby helped make a delicious peanut sauce for dipping, which added the necessary zing.

Rice paper (8)
3 carrots (julienne style)
3 cups green beans
1 1/2  snow peas (sliced length-wise)
4 green onions (chopped)
1 avocado (sliced)

Peanut Sauce for dipping:
3/4 cup peanut butter
2 tbsp soya sauce
2 tbsp maple syrup
1 clove of garlic
1 chopped green onion
Fresh ginger finely chopped (1/2 tsp)
5 or 6 dashes of tabasco sauce (more or less depending on your taste)
2 tsp sesame oil

Prepare filling. Chop/slice carrots, snow peas, avocado, green onions. Make the peanut sauce. Mix all sauce ingredients and heat for 45 seconds in the microwave  (stirring once or twice) until smooth and hot.

Now, it’s time to fill the rolls. In a large bowl of warm water, soak rice papers (one at a time) for 10-15 seconds. Place on a tea towel and fill with green beans, snow peas, carrots, avocado and green onions. Fold bottom and top and then fold length-wise and roll until sealed. Repeat for the remaining 7 rolls.



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