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Veggie Spring Rolls with Spicy Peanut Dipping Sauce



Veggie Spring Rolls with Spicy Peanut Dipping Sauce , .


Veggie Spring Rolls with Spicy Peanut Dipping Sauce


Veggie Spring Rolls with Spicy Peanut Dipping Sauce

Total Time: 15 Minutes, Servings: 20 Servings

Ingredients :
  • 20, 9 inch rice paper wrappers
  • 8 ounces maifun or vermicelli rice noodles
  • 2 heads romaine lettuce
  • 1 red bell pepper, thinly sliced
  • ½ hothouse cucumber, thinly sliced
  • 2 heaping cups carrots, shredded
  • 2 heaping cups purple cabbage, shredded
  • 2 heaping cups mung bean sprouts
  • Spicy Peanut Dipping Sauce
  • ½ cup natural peanut butter*
  • ½ cup unseasoned rice vinegar
  • ¼ cup maple syrup
  • ¼ cup coconut aminos (or soy sauce)
  • ¼ cup chili garlic sauce
  • 2 green onions, thinly sliced



Instructions :
  • Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking.
  • Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies.
  • Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
  • Store spring rolls in the fridge, uncut, for up to 5 days.
  • Spicy Peanut Dipping Sauce
  • Combine all ingredients in a small bowl and whisk to combine. Garnish with green onions.
  • Leftover sauce can be stored in the fridge for up to a week.



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Veggie Spring Rolls with Spicy Peanut Dipping Sauce