Spring Rolls with Coconut Peanut Sauce

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

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.
Spring Rolls with Coconut Peanut Sauce
Spring Rolls with Coconut Peanut Sauce
Spring Rolls with Coconut Peanut Sauce
Spring Rolls with Coconut Peanut Sauce

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

Categories

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