by Jennifer Burns, Dan’s Market
- 12 spring roll wrappers
- 1/2 cup bean sprouts
- 1/4 head of green cabbage, chopped
- 5 green onions, chopped
- 1 cup thin noodles, pre-cooked (rice, Chinese or bean thread noodles)
- 1/4 cup fresh herbs (cilantro, basil or mint)
- 1/4 cup carrots, julienned
- 1/4 cup peanuts, crushed
- 3 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon lime or lemon juice
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1/2 tsp fresh ginger, grated
Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Place a small amount of the bean sprouts, cabbage, onions, noodles, herbs, carrots and peanuts in the wrappers. Tuck in the sides securing the ingredients, then roll forward. In a small bowl, mix the soy sauce, peanut butter, lime or lemon juice, honey, sesame oil and ginger. Serve spring rolls with dipping sauce.
