Yvonne puts Thai-inspired tastes of spring on the menu at the Rusty Anchor.
Whisk together all ingredients except water.
Whisk in water, one tablespoon at a time, until desired consistency is reached. Set aside.
Mix vegetables, ginger, soy sauce, and lime juice in a bowl.
Soften the rice paper wrapper in hot water, according to package directions.
Lay the softened wrapper on a damp dishcloth. Spoon two tablespoons vegetable mix along one side. Fold in the ends, then roll and set joint-side down on the towel. Repeat.
Serve at room temperature with peanut sauce.
You can either chop veggies to uniform pieces or cut in matchstick pieces to layer in the spring roll (as I did). These are super versatile so do whatever inspires you!
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