Spring Rolls with Peanut Dipping Sauce

These make me happy and I feel healthy eating them. Healthy if you go easy on the sauce, but it's the best part. I'.m pretty sure I found the on Two Peas and Their Pod.


Vegetable Spring Rolls with Peanut Dipping Sauce

1 carrot, peeled and cut into long matchsticks
1 green pepper, cut into long matchsticks
1 red pepper, cut into long matchsticks
1 cucumber, cut into long matchsticks
Romaine lettuce leaves
6 ounces Asian rice vermicelli noodles
Chicken or Shrimp
Round rice sheets
Sprigs of cilantro and/or Thai basil, mint

1. Chop all of the veggies and set aside.

2. Boil and drain noodles per package instructions. Cool under water. Set aside.

3.  One at a time, soak rice sheets in hot water to soften. Use a shallow dish or pie plate for this step. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, vegetables, lettuce, meat, and a few herb leaves on the near side of the rice round. R

For  Peanut Dipping Sauce:

1 small piece of lemon grass, chopped
Freshly grated ginger-to taste
1 cup water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar

1. In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and add the remaining ingredients to the water. Whisk well  and simmer an additional 5 minutes. If the sauce doesn’t thicken, whisk for one minute over medium heat. Pour into individual serving cups and serve with spring rolls.