📖 Instructions

1. Prep the Ximenia: Gently wash the Ximenia fruits. If the skin is tough, peel it; otherwise, keep it on for extra texture. Remove the seeds and chop the flesh into small, bite-sized pieces (about 1/4 inch).
2. Prepare the Yucca: Peel the yucca root using a sharp knife to remove the waxy outer layer. Cut the yucca into 3-inch long pieces, then slice each piece lengthwise into quarters. Remove the fibrous core from each quarter.
3. Boil the Yucca: Place the yucca pieces in a saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 20-25 minutes, or until the yucca is tender and easily pierced with a fork. Drain well and let cool slightly.
4. Shred the Yucca: Once the yucca is cool enough to handle, shred it using a fork or your fingers. It should resemble shredded chicken in texture.
5. Prepare the other Vegetables: Wash and julienne the carrots, cucumbers, and bell peppers into thin strips, roughly the same size as the shredded yucca.
6. Soften the Rice Paper Wrappers: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it becomes pliable and translucent. Be careful not to over-soak, or it will become too sticky and tear easily.
7. Assemble the Spring Roll: Lay the softened rice paper wrapper on a clean, flat surface, such as a cutting board. Arrange a small amount of shredded yucca, chopped Ximenia, julienned carrots, cucumbers, and bell peppers in the center of the wrapper, leaving about an inch of space on each side.
8. Wrap the Spring Roll: Fold the sides of the rice paper wrapper over the filling, then tightly roll from the bottom up, like you're making a burrito. Press gently to seal the edge. Repeat with the remaining wrappers and filling.
9. Make the Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, ginger, garlic, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency. The sauce should be smooth and easily pourable.
10. Serve: Serve the spring rolls immediately with the dipping sauce on the side. If not serving immediately, cover the spring rolls with a damp paper towel to prevent them from drying out. Spring rolls are best enjoyed fresh!