Vietnamese Spring Rolls with Peanut Dipping Sauce

I have been wanting to make these spring rolls ever since my friend Barbara Mendez, from RootsandSeeds.com, posted this video but I had a hard time finidng the wrappers. Finally! And just time for the fresh produce from the CSA.

These could not be easier to make and are really a great summer appetizer for a party, a Sunday snack, or a great excuse to make a peanut dipping sauce! We dipped every single bite!

Spring Rolls (makes 8)
2 carrots *
2 cucumber *
16 sugar snap peas *
8 pieces of lettuce *
8 wrappers

* CSA Week #6

Prep the veggies. Julienne the carrots. Peel and deseed the cucumber and then julienne it. Trim the ends off the sugar snap peas and cut in half. Remove 8 pieces of lettuce from the head of lettuce and triple wash.

Fill a big bowl or plate with warm water. Place a wrapper in the water and move around until completely soft. Move to a clean work surface.

Place the lettuce leaf at the closest side of the rice paper to you. Add carrots, cucumbers and snap peas.

Gently pick up the rice paper right under the lettuce and roll it over the lettuce bundling the veggies inside. Then fold in the sides (like rolling a burrito) and then keep rolling until it is done. Repeat for each one.

Dipping Sauce
1/2 cup peanut butter (nothing added!)
1/4 cup tamari
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 cup water
2 tablespoons brown sugar
2 scallions

Whisk all ingredients together. Pour into a small bowl and garnish with the scallions.

Enjoy!