This is a lovely fresh snack or party appetizer that requires no heat in the kitchen other than some warm water from the tap. I have filled these spring rolls with my favorite fresh vegetables. Feel free to mix it up with whatever you like best. Even add some thin strips of tofu or shredded chicken if you want to add protein.
8-10 sheets of rice paper
gluten-free hoisin sauce for dipping
a few large leaves of lettuce
1/4 cup natural peanut butter, room temperature
1/4 c lite coconut milk
1 Tbsp Thai fish sauce
1 Tbsp of your choice of sweetener, coconut sugar, brown sugar, agave, honey
juice of 1/2 lime, about 2-3 Tbsp
1/2 tsp hot chili oil or 1/4 tsp cayenne pepper
1/2 red bell pepper
1/2 c shredded carrot
1 stalk green onion
Mix together all of the peanut sauce ingredients until smooth. You can adjust the sweetness and/or spiciness to your liking.
Cut the bell pepper, green onion and cucumber into thin 1-2 inch strips.
Set up a large cutting board, preferably a plastic one, and wet it down. This will help keep the spring rolls from sticking. Fill a large bowl with very warm water. Submerge a sheet of rice paper completely and soak for about 10 seconds or until it is pliable. Remove and place it on the cutting board. Use a sharp knife to cut a 2″ strip off the bottom and discard that piece. Spoon about 2 tsp of peanut sauce in the center of the rice paper and stack on just a little bit of each vegetable along with a sprig of fresh cilantro.
Fold the top of the sheet over the filling
Then fold the sides in
Roll up and place on a plate lined with damp lettuce leaves. They do like to stick to each other so leave a little room in between them.
Serve with a bowl of gluten-free hoisin sauce for dipping.