This is the infamous Spring Roll recipe I promised I would put up. :) I have never met a person who doesn't like them! The Tai Nut Sauce pictured up above goes amazingly well with these Spring Rolls. I highly recommend enjoying these recipes together! The Tai Nut Sauce is GREAT as a dipping sauce for the Spring Rolls, or just as a dressing for salads or a dousing sauce for veggies ♥ Enjoy!
Spring Roll Recipe (serves about 4):
--16 round rice paper skins (these can be found at any Asian market or health food store)
--1/2 lb. of mixed lettuce greens (spring mix, romaine, green or red leaf lettuce, kale etc).
--2 carrots (washed, peeled, and sliced into long slivers)
--1 bunch of cilantro (washed)
--1 bunch of basil (washed)
--2 avacados (sliced into long segments)
--1 bell pepper (any color)
Wash and tear lettuce into small pieces. Set aside. Fill a shallow pan or a large plate with warm water. Place 1 sheet of rice paper in the water. Pat the rice paper down until it is covered in water. Wait until the rice paper softens and becomes pliable (around 10-15 seconds) and transfer it out of the water and onto a cutting board. Place 4-5 leaves of cilantro and 2-3 leaves of basil on the in a straight line on the soaked rice paper. Add a few slices of avocado, red pepper and carrot strips on top of the herbs. Arrange a handful of lettuce mix on top. Roll up like a burrito and serve/eat. :) Dip in Tai Nut Sauce for a glorious dining experience.