Veggie Spring Rolls with Spicy Peanut Dipping Sauce
Veggie Spring Rolls with Spicy Peanut Dipping Sauce ,
By www.uniquegiftstips.com .
Total Time: 15 Minutes, Servings: 20 Servings
Ingredients :
Instructions :
Copyright: 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.
Copyright: www.uniquegiftstips.com
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