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Ingredients For the peanut dipping sauce: 1/2 cup creamy peanut butter 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 1 tablespoon low sodium soy sauce or Tamari sauce 1 clove garlic, minced 1/2 teaspoon grated fresh ginger 2 teaspoons Sriracha 1/3 cup hot water 2 tablespoons chopped peanuts, for garnish For the spring rolls: 12 rice paper spring roll wrappers 6 oz dry vermicelli rice noodles, cooked according to package instructions 1 head butter lettuce, washed 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 large carrot, thinly sliced 1 cup thinly sliced purple cabbage 2 Perisian cucumbers or 1 small cucumber, thinly sliced 1 avocado, pitted, peeled and thinly sliced Handful of Fresh mint, basil (regular or Thai), and cilantro leaves Instructions To make the dipping sauce, in a medium bowl, stir together the peanut butter hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha
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