Spring Rolls with PBfit Peanut Sauce


Spring Rolls
~6 Rice paper wrappers
1 cup water
Fillings of choice
1/2 cup red cabbage
1/2 cup shredded carrots
1/2 cucumber, sliced
1 head green leaf lettuce, washed and ripped
1 bell pepper, sliced into long, thin strips
1 bunch thai basil
1 bunch mint
1 cup Vermicelli noodles, cooked
1 cup protein of choice (optional), cooked (ex. Shrimp, tofu, chicken)
Peanut Sauce (Makes ~½ cup sauce)
½ cup PBfit Peanut Butter Powder
2 Tbsp BetterBody Foods Coconut Aminos (or light soy sauce)
2 Tbsp BetterBody Foods Agave (or honey)
1 Tbsp rice wine vinegar
1 tsp thai red chili paste (or sriracha)
½ tsp ginger (or more traditionally, galangal)
½ tsp fish sauce (optional)

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Spring Rolls
Prepare your vegetables by washing and cutting into long, thin strips.
Prepare noodles according to package instructions
Prepare a workspace to roll your spring rolls -- a large plate or cutting board works well.
Fill a wide, shallow dish or plate with water. One at a time, dip a rice paper wrapper into the water and remove immediately.
Place the wrapped onto your workstation. Arrange vegetables, protein, and noodles in a small log in the center of the wrapper, leaving a few inches on all sides to allow for rolling. Note: whatever you place on the wrapper first will be what you see once you have finished rolling.
To roll, fold one side of the wrapper up and over the long portion of the filling. Fold in each side towards the center and continue rolling until the wrap seals on itself.
Serve immediately with prepared peanut sauce.
Peanut Sauce
In a small bowl, add all sauce ingredients, whisk until combined. Transfer to an air-tight container and store in the fridge.