These tasty spring rolls are easy to do and have an amazing peanut Thai sauce to accompany it. Made with fresh vegetables, this is a completely vegan recipe. The sauce can be used on salads and other recipes that call for this flavor profile.
Wash and rinse all of the vegetables and slice into thin strips except for the spinach and the romaine lettuce. The chives can be sliced in small thin pieces. For the romaine lettuce tear off 3-4 inch pieces. For the spinach simply rinse.
Add some warm water to large dinner place or flat bottom bowl. Briefly soak spring roll wrapper in the warm water and place on a cutting board or large plate.
Add a piece of romaine lettuce in the center of the wrap, followed by the rest of the vegetables in desired amounts. The pile should be about 3-4 inches long and about an inch thick and wide. Place pile neatly in the center of the wrap.
First turn sides of wrapper over the vegetables about 1 inch in. Then fold over ½ of the wrapper from either end, and finish by rolling the vegetable pile towards the remaining spring roll wrap. Place on a serving tray or plate.
For the Peanut Sauce
In a blender or if using an immersion blender use a medium to large mixing bowl and add all of the ingredients for the peanut sauce.
Blend well for about 30 seconds until all ingredients are smooth.
Serve Thai peanut sauce over the spring rolls or place in dipping bowls. Enjoy!