As the weather warms, those raw vegetables come a calling. Spring Rolls are a simple and fun treat to pack in the vegetables and recruit the whole family to make. There are endless options for your rolls. In the summer months, substitute avocado for fresh mango. No green onions, add cilantro for an herby flavor. And for your main vegetable, pick whatever you have on hand. Carrots, cucumbers, romaine lettuce. Whatever inspires you, add it to your Spring Rolls.
1 Cup Chopped Purple Cabbage
3 Green Onions
1 Small Avocado
1/2 Cup Cooked Thin Rice Noodles
2 Tablespoons Tamari
1 Tablespoon Peanut Butter
On a large cutting board, finely slice cabbage, green onion and avocado.
Boil a pot of water and cook Rice Noodles to package instructions. Drain noodles and set aside.
To assemble, dip rice paper in a bowl of warm water and submerge until pliable. Remove from water and lay flat on a clean surface.
Working quickly, lay cabbage, green onion, avocado, and noodles in the center of the rice paper. To roll, fold top of circle down towards center. Then fold sides towards center, like you would a burrito. Finish by rolling tightly to seal all sides.
For dipping sauce, mix peanut butter and Tamari in a small bowl until well combined.
Sprinkle with sesame seeds and serve with peanut sauce cold.