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Lipman Family Farms Organic Mini Cucumbers ?!

‐ Veggie Spring Rolls with Spicy Peanut Sauce ‐

2–3 Grown True Organic Mini Cucumbers

1 yellow bell pepper

½ cup baby carrots

½ avocado

2 bunches fresh Thai basil

2 servings rice noodles

¼ cup roughly chopped peanuts

12 rice paper wrappers


peanut sauce

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!

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