Spring Rolls with Coconut Peanut Sauce

Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce.

• Calories: 292 Calories

Ingredients

• ½ cup creamy peanut butter
• 1 clove garlic, minced
• 2 carrots, julienned
• 2 tablespoons fresh lime juice
• 1 cup shredded red cabbage
• 1 red bell pepper, julienned
• ½ teaspoon toasted sesame oil
• 1 English cucumber, peeled and julienned
• 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
• ½ cup Silk® Unsweetened Coconutmilk
• 2 tablespoons soy or tamari sauce
• 2 teaspoons hot sauce (such as Sriracha), or more to taste

Recipe Instructions

Step 1

Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.

Step 2

Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.

Step 3

Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.

Step 4

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.

Step 5

To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.