Spring Rolls
spring roll wrappers
leaf lettuce, torn
spicy peanut sauce {recipe below}
vermicelli {rice} noodles, cooked
rice wine vinegar
carrots, shredded
cilantro, torn
mint {regular or chocolate}, torn
basil {regular or thai}, torn
napa cabbage, chopped
  • To assemble the spring rolls, soak a wrapper in warm water until pliable.
  • Place the lettuce on the bottom and top with about 1 tablespoon of sauce, add some noodles, carrots, herbs and the cabbage and wrap up as if you were wrapping a burrito.
  • Cut in half on the diagonal and serve when ready.


I actually forgot to add the rice wine vinegar to the noodles, but they are still fine without it.

Spicy Peanut Sauce:
1/4 cup plus 2 tablespoons onion, chopped
2 garlic clove, chopped
4 tablespoons red pepper flakes*
2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons water 
2 tablespoon peanut butter
2 tablespoon hoisin sauce
2 teaspoon tomato paste or ketchup
1 1/2 teaspoons sugar
  • In a pot over medium-high heat, heat the oil and cook the onions, garlic and red pepper flakes.
  • Add the remaining ingredients and combine. Cook for about 5-6 minutes.
*If you’re not as fond of spice as myself, you can reduce or omit the amount of red pepper flakes in the recipe. That’s the awesome thing about a recipe, it can be changed to fit you better!