Avocado Spring Rolls with Zesty Thai Peanut Sauce

Boil a large pot of water and cook the rice noodles according to package instructions, being careful not to overcook.
1 package rice noodles
Drain and rinse with hot tap water to stop the cooking process and remove excess starch, ensuring the noodles don't stick together.
In a large bowl, add the cooked rice noodles and the sesame oil. Mix until well incorporated. This adds flavor and prevents the noodles from clumping.
¼ cup sesame oil
Combine creamy peanut butter, soy sauce, lime juice, water, maple syrup, sesame oil, garlic, and ginger in a mixing bowl. Whisk until smooth and well combined.
1 tablespoon peanut butter, 1 tablespoon soy sauce, 1 tablespoon of water, 1 tablespoon lime juice, 1 tablespoon sesame oil, 2 teaspoon maple syrup, 1 teaspoon garlic powder, ½ teaspoon ginger powder
Slice the avocado in half, remove the pit, and peel. Place cut side down and slice into thin strips.
2 avocados
Prepare your veggies (lettuce, basil, red cabbage) by washing and slicing them into thin strips.
12 basil leaves, 1 head Romain lettuce, ¼ red cabbage
Pour warm water into a large bowl or plate with a raised edge. Dip and rotate a rice paper wrapper in the water for a few seconds until it begins to soften. Place it on a clean, slightly damp surface.
12 spring roll Wrapper
On the bottom third of the softened rice paper, place a small handful of prepared rice noodles, a small amount of veggies, and 2 slices of avocado. Avoid overfilling to ensure a tight roll.
Optionally, slice the rolls in half to display the filling or leave whole. Serve with the peanut Thai sauce for dipping. Enjoy a healthy and delicious snack or meal.

Avocado Spring Rolls with Zesty Thai Peanut Sauce

Ingredients

Suggested Veggies

Thai Peanut Sauce

Instructions

Nutrition