Ingredients for 2 people:
100g mint leaves
200g Sauerkraut
12 lettuce leaves, bottom tough stems removed
12 large 22cm circular rice paper sheets
warm water for rolling spring rolls
Dipping Sauce:
170g creamy peanut butter
2 tbsp rice vinegar (or Apple Cider Vinegar)
3 tbsp soy sauce
3 tbsp honey
1 ½ tsp grated fresh ginger
1 clove garlic
¼ tsp red pepper flakes
Water to reach your desired consistency
Instructions:
Roll the Spring Rolls: Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. Lay the wet rice paper on your work surface. Place a piece of lettuce close to the bottom edge of the rice paper. Arrange a small pinch of rice noodles, Sauerkraut and mint leaves over the centre of the lettuce leaf. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached half way, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
Dipping Sauce: place all the ingredients in a food processor and blitz until smooth
Serve & enjoy!