- Spring Rolls:
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1 English cucumber, peeled and julienned
- 1 cup shredded red cabbage
- 4 scallions, white parts thinly sliced lengthwise
- 2 avocados, halved and sliced
- 16 basil leaves
- 16 mint leaves
- 4 ounces dry rice noodles
- 16 sheets rice paper
- Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup Silk® Unsweetened Coconutmilk
- 2 tablespoons soy or tamari sauce
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons hot sauce (such as Sriracha), or more to taste
- Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
- Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
- Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
- Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
- To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.
04/03/2018
recipepes.com
Spring Rolls with Coconut Peanut Sauce, recipe
PT15M
PT1H
5
455 calories