2 tsp Ginger, minced
2 Tbsp Rice wine vinegar
1 Tbsp Sesame oil
3 Carrots, juilienned
1 red pepper, julienned
1 Cup raddichio, shredded
1/2 Cup Cucumbers, julienned
1 Avocado, removed from peel and sliced thin
1 Cup lettuce, shredded
1/2 Cup Peanut Butter
2 Limes, juice only
2 tbsp Soy Sauce
1 tsp honey
1 pkg Rice paper wrappers
Whisk together the ginger, rice wine vinegar and sesame oil. Add in the carrots, raddichio and red peppers. Lightly stir, then let sit for 30 to 45 minutes.
In a small bowl, mix together the peanut butter, lime juice, soy sauce and honey. Set aside
To prepare the rice paper, half fill a shallow dish with water. Gently place one wrapper in the water. After a few seconds gently flip it over. Once the wrapper has become pliable, place it on a flat surface. On the left side of the wrapper (leaving about 1 inch to the edge) add a small amount of each vegetable, top with about one teaspoon of the peanut butter mixture. Fold the top and bottom of the wrapper over the ends of the vegetables, then roll from left to right.
