Veggie Spring Rolls

SPRING ROLLS! I love spring rolls. It's my go to appetizer in any asian restaurant and it is way healthier than the fried egg rolls. What I didn't know was how easy they are to make at home. I ate them for lunch today and have a tray in my fridge that will easily last another three meals. I also made a creamy peanut sauce. I haven't had much luck in the peanut sauce department in a few years but I finally found a recipe that worked.

There are three "special" items that are needed- rice vinegar, rice paper, and rice sticks or cellophane noodles. They are relatively easy to find and aren't too expensive. I found them all at Kroger this afternoon.

Veggie Spring Rolls
Makes 12-15 rolls


Ingredients:
1 red bell pepper
1 cucumber
1 medium carrot
7 small radishes
2 tbs. rice vinegar
2 tsp. sugar
1/2 pkg rice noodles, soaked in hot water for 10 mins
rice paper
hot water

Julienne all vegetables and drop into mixing bowl. Combine with rice vinegar and sugar. Soak rice paper in hot water for a few minutes until soft. Wrap noodles and veggies in rice paper.

Creamy Peanut Sauce
Ingredients:
2 tbs. peanut butter, creamy
2 tbs. rice vinegar
2 tsp. soy sauce
2 tsp. sugar
2 tsp. red pepper flakes

Combine until smooth.