1. Cook rice noodles according to package instructions. Rinse in cold water, drain, and set aside.  
2. Prepare the vegetables by washing, peeling, and cutting.  
3. Heat water in a shallow pan (for moistening the wrappers).
4. Next, prepare the herb mixture. Chop cilantro, mince mint, and slice green onion. Mix together to form a herb mixture to sprinkle in the vegetable rolls.  
5. Assemble the rolls. 

Take one Spring Roll Skin wrapper, dip in warm water, remove, and place on a hard surface. (The skin easily sticks to porous surfaces such as wooden cutting boards, etc.) A large flat plate works well for us.  

Next, add the various vegetables and rice noodles.   

Start with the Baby Butterhead Lettuce. Remove bulky stem to make it easier to roll. Fold in half with the vibrant green color facing outwards and place on moistened spring roll wrapper.

Add cooled rice noodles, red cabbage, carrots, cucumber, yellow pepper, and sprinkle with a pinch of the herb mixture.

Wrap the spring roll skin around the vegetables by rolling once while pulling towards you; next, tuck in the sides, and continue to roll all the way. See my video for details.  

They may be a little whimsical at first, but that’s part of the fun. Get the whole family involved. To keep the Summer Vegetable Rolls moist, cover with a damp tea towel or paper towel until ready to serve.  

Peanut Sauce

• 1/2 cup unsweetened fresh peanut butter
• 2 tablespoon Braggs Liquid Aminos (soy sauce alternative)
• 1 clove fresh garlic, crushed
• 1 teaspoon grated fresh ginger
• 1/2 lime, juice only
• 1 tablespoon agave
• Boiling water (a few tablespoons)

Mix all ingredients, except the boiling water, until well combined. Add boiling water, a tablespoon at a time, to make it the right consistency for dipping. Serve with Summer Vegetable Rolls.