Fresh & Quick Spring Rolls with Pattypan & Peanut Sauce on BakeSpace.com

Ingredients

• 200-300 g of rice vermicelli noodles
• 1/2 lettuce head, chopped (or cabbage, finely shedded, or kale, chopped)
• 1 cucumber, cut in thin julienne***
• 4-5 carrots, cut in thin julienne***
• 1 pattypan squash (or 1/2 to 1 zucchini), cut in thin julienne***
• A bouquet of fresh cilantro (coriander), or to taste
• A few handfuls of mint, or to taste
• 1 package or round rice paper
• ASIAN PEANUT SAUCE (this makes more than you need but you can keep it 1-2 weeks in the fridge in an airtight container and eat it as a dip or as a sauce for stir fries)
• One 1" piece ginger, peeled
• 1/2 garlic scape, chopped (or 1 small garlic clove)
• 1/2 cup creamy peanut butter
• 2 Tablespoons Tamari OR soy sauce
• 1 Tablespoon fresh lime juice
• 1 teaspoon light brown sugar
• 1/4 -1/2 teaspoons crushed red pepper flakes (or 1/4 jalapeno, chopped finely)
• 1/4-1/2 cup of water (depending on how thick your peanut butter is)
• *** Note about cutting in julienne: Using a Y-shaped julienne peeler makes this easy)!