1 whole red bell pepper, seeded and julienne
1 whole cucumber peeled, seeded and julienne
4 whole green onions, finely julienne
1 bunch cilantro, chopped
1 bunch lettuce greens
1 whole carrots, large, scrubbed and thinly julienne
1 cup purple cabbage, shredded
6 whole spring roll skins
1 Cut all your ingredients and have at the ready. Place some water into a bowl large enough to accommodate the rice skins. Briefly dip one skin at a time into the water – be careful not to get them too wet because they’ll turn to mush.
2 Place the damp rice skin on a flat surface and start to build your ingredients – start first with a few leaves of lettuce and some of the other ingredients in any order you see fit. Place the ingredients on the skin, just a bit off-center towards you. Be sure not to overstuff, for this makes them hard to roll.
3 Now, fold both sides of the rice skin over the top of the filling. Then begin to roll the skin over the ingredients. Be sure to tuck the front edge of the skin under the ingredients. Continue to roll.
4 When it comes to rolling spring rolls, practice makes perfect!
5 Either serve whole or cut in half making a diagonal cut. Serve with dipping sauce or drizzle it over the rolls.
Spicy Peanut Sauce
This is the PERFECT combination of sweet and spicy. Fabulous addition to spring rolls or cabbage wraps. Just dip and enjoy!
1/4 cup toasted sesame oil
1/2 cup peanut butter, organic, raw
2 Tbsp lemon juice, freshly squeezed
2 Tbsp agave nectar
1 Tbsp chipotle peppers, diced
1/2 cup water, filtered
1 Add water and all remaining ingredients into blender and blend. Add more or less water for desired consistency.
2 Store in air tight container for up to 5 days in refrigerator.