Fresh Spring Rolls with Peanut Sauce

I love to both make and eat fresh spring rolls and recently I have been having them at least once a week. Spring rolls, fresh or fried, can be found in many Asian countries under different names with a variety of wrappers, fillings and dipping sauces. Luckily these rolls seem to be more popular in the States and so the wrappers, made of rice and tapioca flour, can generally be found with a bit of searching, especially at Asian markets or natural food stores.

Salad greens and scallions are also good in the spring rolls. I blanch some of the vegetables to make them tender for eating, but the vegetables can be left raw depending upon preference.

Fresh Spring Rolls

1 medium cucumber, thinly julienned into 4" strips

1 medium red or orange pepper, thinly julienned into 4" strips and blanched

1 medium avocado, thinly sliced

2 large carrots, thinly julienned into 4" strips and blanched

8 rice paper wrappers

8 sprigs of cilantro, trimmed to 4"

Peanut Sauce

½ c natural peanut butter

1 tbsp tamari

1 tbsp brown sugar

1 clove garlic

1 tsp ginger

¼ - ½ c water

Peanut Sauce

1. Combine peanut butter, ginger, garlic, tamari and sugar in a food processor or medium mixing bowl. Gradually add water until sauce reaches desired consistency.

Fresh Spring Rolls

1. Arrange carrots, peppers, cilantro, avocado and cucumbers in individual piles on one edge of a work surface large enough to make rolls.

2. Meanwhile, fill a large shallow dish with hot tap water. Place one wrapper in the water to soften, about 1 minute.

3. Once wrapper is soft, gently remove from water and place on work surface. Place 1/8 of each cucumber, carrot and pepper in the middle of the wrapper. Add one segment of avocado and one sprig of cilantro.

4. Next, fold the bottom wrapper segment over the filling. Fold each side in over the filling and then continue rolling towards the top of the wrapper. Repeat process for all spring rolls. Allow spring rolls to set at least 30 minutes.

5. Serve room temperature or cold with peanut sauce or dressing of choice.

Makes 8 spring rolls and 1 cup peanut sauce