Recipe: Vietnamese Spring RollsDescription: Fresh and vibrant spring rolls filled with colorful vegetables, served with a creamy peanut sauce.Serves: 4 people Total Time: 30Difficulty: Easy to follow Ingredients needed: 8 pieces spring roll sheets, 1 cup red cabbage, 2 medium carrots, 2 pieces persian cucumbers, 0.25 cup green onion, 1 piece red pepper, 0.25 cup microgreens, 1 tablespoon red wine vinegar, 1 teaspoon toasted sesame oil, 0.5 teaspoon sugar, 0.33 cup creamy peanut butter, 2 tablespoon rice vinegar, 2 tablespoon soy sauce, 2 tablespoon honey, 2 cloves garlicInstructions: Mix all spring roll veggie ingredients together in a bowl - dress them with the spring roll vinaigrette and set aside. To soften rice paper, place one sheet at a time in warm water for about 20 seconds until pliable. Lay it flat on a plate. Fill the rice paper with the vegetable mixture, leaving about 1 inch of open edges. Fold the bottom edge over the filling, roll up, and fold the sides in like a burrito. Repeat with remaining ingredients. To make the peanut sauce, whisk together peanut butter, rice vinegar, honey, sesame oil, and garlic in a bowl. Add water as needed to reach a creamy consistency. Serve the spring rolls with the peanut sauce on the side, whole or sliced in half.Perfect for: Meal planning, weekly preparation, home cooking Tags: Vietnamese, Appetizer, Vegetarian, Gluten-FreeThis Vietnamese Spring Rolls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 30 minutes. Great for weekly meal prep and family dinners.