2–3 Grown True™ Organic Mini Cucumbers
1 yellow bell pepper
½ cup baby carrots
2 bunches fresh Thai basil
2 servings rice noodles
¼ cup roughly chopped peanuts
12 rice paper wrappers
3 tbsp peanut butter
3 tbsp water
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp honey
1 tsp garlic powder
Sriracha to taste
Prep Time: 10 min
Servings: 12 spring rolls
1 Prep your produce by thinly slicing the mini cucumbers, bell pepper, carrots, and avocado lengthwise.
2 Prepare the rice paper wrappers by filling a wide, shallow bowl or plate with water (make sure it is wide enough to lay your rice paper wrappers flat).
3 To assemble, work on one roll at a time. Carefully submerge your wrapper in the water for a few seconds on each side, then gently shake out to drain excess. Place wrapper on a dry surface and begin to lay vegetables, basil, rice noodles, and peanuts in the middle of the wrapper, leaving about 2 inches of space on all sides.
4 By now, your wrapper should be flexible and sticky, making it easy to close. Gently roll the wrapper up burrito-style, starting on one end, folding the sides in, then rolling the rest.
5 Make peanut sauce by combining all ingredients in a bowl using a whisk. Continue stirring until sauce is smooth.
6 When finished, dip rolls in sauce and enjoy!
To learn more about Lipman Family Farms, visit www.lipmanfamilyfarms.com