Fresh Spring Rolls with Peanut Ginger Sauce

These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!

9-10 Rice paper rolls
1 Carrot, julienned
¼ cup chopped mint
171 grams/2 cups sliced Red Cabbage
52 g/ almost ½ cup chopped Red bell pepper
52 g/ almost ½ cup chopped Yellow bell pepper
7-8 torn leaves of Lettuce
5 oz cooked Vermicelli noodles

Peanut Ginger Sauce:
½ teaspoon ground ginger
1 tablespoon honey
2 tablespoon soy sauce
1 teaspoon distilled white vinegar
½ teaspoon sesame seeds
⅓ cup natural peanut butter
¼ cup warm water
¼ teaspoon crushed red pepper flakes

View the full recipe at Jessica in the Kitchen →