Simple, Customizable Spring Rolls

Is there anything better than a fresh spring roll dipped in a sweet-and-salty peanut sauce? Light, crisp and packed with vibrant flavors, these spring rolls are the kind of meal that feels both satisfying and refreshing. With the new year often inspiring a return to simple, nourishing foods, these spring rolls fit right in. They're full of fresh vegetables, naturally gluten-free and easy to customize based on what you have on hand or how you're eating. They make a great light meal on their own, a flavorful side to an Asian-inspired dish or even a crowd-pleasing addition to a potluck. While the recipe itself is straightforward, assembling spring rolls does take a bit of time and patience. Don't worry if your first couple aren't perfect — once you get the hang of rolling, you'll feel like you're a pro on a spring roll assembly line. The peanut sauce comes together in minutes and is so good you may find yourself making it regularly. It pairs beautifully not just with spring rolls, but also with roasted veggies, grain bowls or noodle dishes. One of the best things about spring rolls is how adaptable they are. I often skip the noodles and load them up with extra veggies, but you can easily add tofu, shrimp or edamame for a boost of protein. Feel free to mix and match based on your taste and what's in your fridge. Spring Rolls with Peanut Sauce Recipe adapted from cookieandkate.com Though you might want to set aside a little time to chop your veggies and assemble the rolls, if you skip the noodles, there is no cooking involved and not a lot of dirty dishes. These spring rolls are refreshing, healthy and a guilt-free. Spring Rolls Ingredients: 2 ounces thin rice noodles 1 teaspoon toasted sesame oil ¼ teaspoon salt 1 cup butter lettuce 1 cup very thinly sliced red cabbage 2 carrots, peeled and cut into matchsticks or sliced into strips with a peeler 1 cucumber, peeled and thinly sliced 2 medium jalapeños, ribs and seeds removed, thinly sliced ¼ cup thinly sliced green onions ¼ cup chopped fresh cilantro ¼ cup chopped fresh mint 8 sheets of spring roll wrappers Peanut Sauce Ingredients: ⅓ cup creamy peanut butter 2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons honey 1 tablespoon toasted sesame oil 2 cloves minced garlic 2 to 3 tablespoons water, as needed To make the spring rolls: Bring a pot of water to a boil and cook the noodles according to package directions. Drain and rinse under cool water, then return them to the pot. Toss with sesame oil and salt, and set aside. In a small bowl, combine the green onions, cilantro and mint. Fill a pie pan or nine-inch round cake pan with about an inch of water. Fold a lint-free tea towel in half and place it next to the pan. Make sure all your prepared fillings are within easy reach. Place one rice paper wrapper in the water and let it soak for about 20 seconds, until soft and pliable but not overly floppy. Lay it flat on the towel. Arrange your fillings in the center of the rice paper, leaving about an inch of space around the edges. Add the herb mixture on top. Fold the bottom edge up over the filling and roll gently until the filling is snug. Fold in the sides like a burrito, then continue rolling until sealed. Repeat with the remaining ingredients. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil and garlic. Add 2 to 3 tablespoons of water, as needed, until the sauce is creamy and dippable. Serve the spring rolls with the peanut sauce on the side. Enjoy them whole or slice them in half.