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Ingredients

• 2 brown rice wrappers
• 1 teaspoon brown rice vinegar
• 4 butter lettuce leaves
• ½ cup matchstick sliced carrots
• ½ mini cucumber, sliced
• optional: fresh mint leaves, lime wedges
• ½ cup slices each sweet red & yellow pepper
• 2 tablespoons powdered peanut butter
• 2 teaspoons toasted sesame oil
• 3 tablespoons water

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Ready In 20 Minutes

Servings: 1

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Cooking Instructions

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Step 1

• Lay a clean dish towel down on your work surface to lay the rice wrapper once softened.In a large bowl wide enough to not crack or break the rice wrapper, fill it with warm water and place one wrapper into the water.
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Step 2

• Let it sit for a few seconds, once you see it softened a bit, flip it over and let it sit for a few more seconds. Once it looks soft and pliable, gently lift it out of the water and place directly onto the clean towel.
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Step 3

• Lay 2 pieces of lettuce, ½ cup of carrots sticks. ½ of the sweet peppers, ½ of the cucumber sticks and 2 pieces of fresh mint if desired.Fold over lengthwise then fold up each side and roll over until sealed.
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Step 4

• Let it sit while you soften another wrapper in the warm water.Once the second wrapper is soft and pliable lay it on the towel and place the stuffed spring roll right onto the middle of the wrapper.( 2 wrappers will hold the filling in better than 1 when making it for the next day.)
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Step 5

• Roll up sides and ends and do the same procedure to make a second spring roll.Slice in half and enjoy immediately or refrigerate until ready to serve.
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Step 6

• Mix the sauce ingredients together and keep refrigerated until ready to serve.Stir the sauce ingredients well before pouring over the halved spring rolls.
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