Rainbow Veggie Spring Rolls with Peanut Dipping Sauce

Crisp rice paper rolls filled with colorful fresh vegetables and herbs, paired with a light, creamy peanut dipping sauce. A refreshing, nutrient-rich start to any meal.

Steps

1. Prepare all vegetables and herbs by washing and slicing them into thin strips. 2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft but still slightly firm. 3. Lay the softened wrapper flat on a clean surface. 4. Arrange a small amount of each vegetable and herb in a horizontal line across the lower third of the wrapper. 5. Place avocado slices on top of the veggies. 6. Fold the sides of the wrapper inward, then tightly roll from bottom to top to enclose the filling. 7. Repeat steps 2-6 for the second roll. 8. For the peanut sauce, whisk together peanut butter, soy sauce, honey, lime juice, and chili flakes. Add warm water a little at a time until desired consistency is reached. 9. Serve the spring rolls with the peanut dipping sauce on the side.

2 rice paper wrappers 1/4 cup shredded purple cabbage 1/4 cup julienned carrots 1/4 cup thinly sliced cucumber 1/4 cup thinly sliced red bell pepper 5 fresh mint leaves 5 fresh cilantro leaves 5 fresh basil leaves 1/4 avocado, thinly sliced 1 green onion, thinly sliced For the peanut dipping sauce: 2 tbsp peanut butter 1 tbsp soy sauce 1 tsp honey 1 tsp lime juice 1-2 tbsp warm water (to thin sauce if needed) Pinch of chili flakes (optional)