My sister loves to cook and loves to write about cooking and it looks like I do too! Over the years, we’ve exchanged dozens of recipes, as sisters are apt to do. I visited her recently at her home in Arizona where we had a cook-off and I showed her how I make spring rolls. I sometimes make them with tuna, mayo, dried cranberries and lettuce but this is my vegetarian version. Hope you enjoy them as much as we did after our hike in Sedona!
Spring Rolls and Peanut Sauce
1 package of Spring Roll Wrappers – made with rice
Slice vegetables into narrow 3 inch long pieces. Fill a large bowl with warm water. Dunk a wrapper sheet in the water for about 15 seconds and lay on a clean flat surface. On the wet wrap, place a handful of veggies, a sprig of cilantro and some of the lettuce then roll together, tucking in edges of wrapper as you go. There are many variations of these rolls so go ahead and use your imagination. Make as many as you wish. Devour with peanut sauce!
1/3 C Peanut Butter
1/4 C Maple Syrup or Honey
1/4 C Sesame Oil
1/4 C Apple Cider Vinegar (or use orange juice or regular vinegar)
1 Tsp Ginger Powder (optional)