Spring Rolls with Peanut Sauce

I searched everywhere for ideas for spring rolls. I pretty much came to the conclusion that you can fill them with whatever you like! These were delicious. The dipping sauce must be what people eat in heaven!! Enjoy, but keep in mind you can easily change these up with different veggies to suit your own taste.

Spring Rolls with Peanut Sauce

For the rolls:
cellophane noodles
6-8 sheets of rice paper
3/4 cup carrots, thinly sliced
3/4 cup cucumber, thinly sliced
splash of lemon juice
splash of soy sauce
fresh spinach


Prepare noodles as directed on packaging. Combine carrots and cucumbers in a bowl and toss with a little lemon and soy sauce. Soak rice paper in shallow dish of water for about 10-15 seconds or just until starting to soften. Only soak and fill one at a time. Place desired amount of spinach leaves on paper. Top with about 3 T. of carrot/cucumber mixture. Roll tightly like a burrito. Chill slightly in fridge. Slice in half to serve.

Peanut sauce

4 T. creamy peanut butter
1 T. fresh lemon juice
1 garlic clove, minced
1 T. water
2 T. Olive oil
3 T. Soy sauce
1/8 t. fresh ginger, finely grated
1 T. plus 1 t. honey

Whisk all ingredients together and serve along side spring rolls in ramekins.