This is a great appetizer to make before dinner, or to serve your kids as an after school snack that’s packed with veggies. If you or someone in your family is allergic to peanuts, you may substitute almond butter for the peanut butter, or try using cashews or pine nuts. If you’re allergic to all kinds of nuts, snag some packets of duck sauce from a local Chinese food joint for a yummy dipping sauce.

Makes 12 Servings

Ingredients for Spring Rolls:

2 small cucumbers, seeded

2 medium carrots

12 rice paper wrappers

8 leaves butter lettuce, torn into small pieces

12 fresh mint leaves, chopped

12 sprigs fresh cilantro, stems removed

Ingredients for Peanut Sauce:

2 one-inch pieces ginger root, peeled

5 cloves garlic

1-2 teaspoons red chile paste

1 cup peanut butter or almond butter

¼ cup low-sodium tamari or other low-sodium soy sauce

¼ cup sugar

1/3 cup vegan Worcestershire sauce

¼ cup rice vinegar

1 lime, juiced, to taste

2 tablespoons fresh lemon juice

water, if too thick

Preparation:

1. Slice the cucumbers and carrots into matchsticks, along with any other vegetables you’d like to add.

2. Set up a shallow bowl of warm water. A pie pan will work. Slip a spring roll wrapper into the water, pressing so that the wrapper is covered with water. When the wrapper becomes pliable, after about 30 seconds, remove and lay it flat on a piece of waxed paper. Place lettuce on the bottom half of the wrapper. Arrange vegetable mixture over the lettuce along with mint and cilantro.

3. Roll up the wrapper, tucking in the ends as you roll, and rolling as tightly as possible. Serve with peanut dipping sauce.

4. To make the dipping sauce: In a blender or food processor, place the ginger, garlic and chile paste. Blend until smooth. Add remaining ingredients and continue to blend, adjusting the water to desired consistency.

If you like this recipe, check out this Asparagus Quiche, this Winter Broccoli Soup, or something else from our Recipe File.