Veggie Wraps

1. Wash and prepare all the vegetables by cutting them into thin, even strips.
2. Fill a shallow dish with warm water.
3. Dip one rice paper wrapper into the water for 10–15 seconds until it becomes soft and pliable.
4. Lay the softened wrapper on a clean work surface.
5. Place one iceberg lettuce leaf in the center of the wrapper.
6. Add a handful of carrots, cucumber, red cabbage, and red pepper. Top with cilantro and mint, if using.
7. Fold the bottom of the wrapper over the filling, fold in both sides, then roll tightly to seal.
8. Repeat with the remaining wrappers and filling.
9. Whisk together all of the peanut sauce ingredients until smooth, adding warm water until the desired consistency is reached.
10. Serve immediately with the dipping sauce.

Tips:

1. Keep completed rolls covered with a damp paper towel so they don't dry out.
2. Add avocado, mango, tofu, grilled chicken, or shrimp for extra flavor and protein.
3. These rolls are best enjoyed fresh but can be refrigerated for up to 24 hours.
4. Pair with sweet chili sauce, peanut sauce, or a ginger-soy dipping sauce.