Fresh Spring Rolls

Ingredients:

• 10 bib lettuce, leaves

• 1 1/2 cups carrots- shredded

• 1/2 cucumber, medium-diced

• bunch (10-12) of fresh basil leaves

• 1 1/2 cup red cabbage

• other veggies as desired - sliced thinly or diced

• Rice paper wraps

• water

• Optional- sashimi grade tuna or fully cooked/cooled shrimp

Thai dipping sauce:

• 2 tbs almond butter

• 1/3 cup rice wine vinegar

• 2 tbs liquid aminos

• 2 tbs honey

• 1 tbs siracha

• 1 tsp fresh ginger- grated

• 1 tbs fresh parsley- chopped

• 1 tsp sesame seeds

Dipping Sauce instructions:

Make the dipping sauce first so it has time for the flavors to mingle. 
Blend all ingredients together in a single serve, emersion, or regular blender.  
Cover and refrigerate until ready to use. 

Spring Roll instructions:

Add Sashimi grade Tuna- raw, sliced into 1/4 inch pieces; or cooked/cooled shrimp-whole, as desired.

To make one roll: 

Soak 1 piece of rice paper in the water for 45-60 seconds or until it becomes soft and pliable. Carefully lay the wet wrapper on a flat surface. Place a lettuce leaf about about one inch from the edge of the wrapper closest to you. Place desired ingredients on top of the lettuce. Top with basil leaf. 

Be careful not to overfill or the wraps will tear. Carefully fold the wrapper over the mixture, rolling away from you.  Fold in the edges and continue to wrap, forming a seal as you run out of wrap. Place aside, seam side down to firm up the seal.  

Repeat with remaining filling and wraps making sure the rolls do not touch on the serving platter. Serve with peanut sauce. 

Leftovers can be wrapped individually in parchment and stored in the refrigerator. Eat within 1-2 days.