Spring Rolls with Coconut Peanut Sauce Tasty Recipes

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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."

Ingredients :

• 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

Instructions :

Prep :	Cook : 8M	Ready in :

• 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.

Notes :

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