Thai Veggie Spring Rolls with Oat Milk Dipping Sauce

Ingredients

• 4 Rice paper wrappers
• 1 medium Carrot, julienned
• 1/2 large Cucumber, julienned
• 1/2 cup Red bell pepper, thinly sliced
• 1/4 cup Fresh mint leaves
• 1/4 cup Fresh cilantro leaves
• 1/4 cup Oat milk
• 2 tablespoons Peanut butter (smooth)
• 1 tablespoon Soy sauce (low‑sodium)
• 1 tablespoon Lime juice
• 1 teaspoon Maple syrup(optional)
• 1 tablespoon Crushed peanuts(optional)

Instructions

1. 1

   Prepare the filling: place the julienned carrot, cucumber, red bell pepper, mint, and cilantro in a large bowl and toss gently.

2. 2

   Fill a shallow dish with warm water. Submerge one rice‑paper wrapper for about 5 seconds until pliable, then lay it flat on a clean surface.

3. 3

   Place a small amount of the vegetable mixture in the center of the wrapper, fold the sides inward, and roll tightly like a burrito. Repeat with remaining wrappers.

4. 4

   In a small bowl, whisk together oat milk, peanut butter, soy sauce, lime juice, and optional maple syrup until smooth and creamy.

5. 5

   Transfer the rolls to a serving plate, drizzle with the dipping sauce, and sprinkle crushed peanuts on top if desired.