Servings: 3
INGREDIENTS
Rolls:
- 7 rice papers (spring roll wrappers)
- 1 cucumber, cut into strips
- 1 red bell pepper, cut into strips
- 1 carrot, cut into strips
- 1 yellow pepper, cut into strips
- ¼ cup purple cabbage, thinly sliced
- ¼ cup arugula (roquette)
- ¼ mint leaves
Sauce:
- 5 tablespoons natural peanut butter
- 2 tablespoons toasted sesame oil
- ½ lemon, squeezed
- 3 tablespoons soy sauce
INSTRUCTIONS
- Dip the rice papers in water for a few seconds and place them on a wooden cutting board.
- Add the vegetables in the center of each wrapper, fold the sides to the center, roll inwards and cut in half.
- Combine the sauce ingredients in a bowl and serve with the rolls.