Veggie Spring Rolls with Spicy Peanut Dipping Sauce

Veggie Spring Rolls with Spicy Peanut Dipping Sauce , By www.uniquegiftstips.com .

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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