Vegetarian Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 sheets Rice paper wrappers
• 1 cup Carrots, julienned
• 1 cup Cucumber, julienned
• 1 cup Bell peppers, julienned (mixed colors)
• 1 cup Rice noodles, cooked
• 1/4 cup Fresh mint leaves
• 1/4 cup Fresh cilantro leaves
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 tablespoon Maple syrup
• 2 tablespoons Sunflower seed butter (for peanut-free sauce)
• 2 tablespoons Water
• 1 clove Garlic, minced
• 1/2 teaspoon Ginger, minced

Instructions

1. 1Prepare the dipping sauce: Whisk together soy sauce (or tamari), sesame oil, rice vinegar, maple syrup, sunflower seed butter, water, garlic, and ginger in a small bowl until smooth.
2. 2Soften the rice paper wrappers: Dip each rice paper wrapper in warm water for a few seconds until pliable.
3. 3Assemble the spring rolls: Lay the softened wrapper on a flat surface. Place a small amount of carrots, cucumber, bell peppers, rice noodles, mint, and cilantro in the center.
4. 4Fold the sides of the wrapper inward, then tightly roll from the bottom up, like a burrito.
5. 5Serve immediately with the peanut-free dipping sauce.

Substitutions

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