Organic Vegetable Spring Rolls

Fresh spring rolls should offer a pleasing contrast in texture (soft wrapper, chewy noodles, and crunchy vegetables) and flavors (fresh mint, basil, and cilantro; peanuts, spicy chilies, and salty sauce) which will pair perfectly with a cold glass of our Organic Pinot Grigio. Try to source organic ingredients for the health of farmworkers, your own health, and for future generations.

Ingredients
1 large carrot, peeled and shredded
1 large cucumber, peeled, halved lengthwise, and cut into matchsticks
½ cup chopped green onion
½ cup fresh basil and/or mint leaves torn into ½ inch pieces
½ cup fresh cilantro leaves
1 cup lettuce leaves chopped
2 cups cooked rice noodles
8 (8-inch) round brown rice paper wrappers

Peanut Sauce Ingredients and Recipe
¼ cup creamy organic peanut butter
1 tsp Asian chili-garlic sauce
¼ cup soy sauce
2 tbsp rice wine vinegar
1 tbsp brown sugar
Cream together peanut butter and brown sugar, then add vinegar, chili-garlic sauce and soy sauce.  Blend together to make a rich & creamy peanut sauce perfect for dipping in your Spring Rolls.

Wrap Recipe
1.  Prepare all ingredients in individual bowls.
2.  Spread clean, damp dishtowel on counter. Fill 9 inch pie plate with 1 inch of room-temperature water.  Submerge each wrapper in water until just pliable, about 2 minutes.  Lay softened wrapper on towel.  Scatter about 4 basil leaves, 4 mint leaves and 6 cilantro leaves over wrapper.  Arrange 5 cumber sticks horizontally on wrapper, leaving 2 inch boarder at bottom.  Top with carrots, lettuce leaves, green onion, and about 2 tbsp noodles.  Fold bottom of wrapper up over filling. Fold sides of wrapper over filling and then roll wrapper up into tight spring roll.
3.  Repeat with remaining wrappers and filling.  Serve immediately with peanut dipping sauce and a glass of Frey Organic Pinot Grigio.