My family loves stir fry, crab rangoon, egg rolls, you name it. Making veggie spring rolls seemed a logical next step (because frankly I’m a bit intimidated thinking of rolling my own sushi).
The spring roll wraps were a bit strange to work with at first, but eventually even my youngest daughter wanted in on the wrap-rolling action. A perfect appetizer – light, crunchy, and incredibly flavorful; the first time I made these I ate so many I didn’t make a main course!
The wraps can rip easily, so be gentle and careful! You could also add various ingredients to this mixture such as shrimp or pork.
Dip each spring roll wrap into a shallow dish filled with warm water and place between damp paper towels, set aside.
In a bowl, combine chopped up lettuce, carrots, scallions, peanuts, and cilantro. Combine peanut sauce and rice vinegar in small dish, pour into bowl and mix until coated.
Place spring roll wrap on a wooden cutting board. Place 2-3 tbsp of mixture in center of wrap in a horizontal line. Fold sides of wrap in. Fold bottom of wrap over mixture and gently press down to top of wrap to create seal. Roll wrap up, cut in half. Repeat with remaining wrappers, serve with peanut sauce.