Spring Rolls With Coconut Peanut Sauce
Reheating options are pretty much limited to a microwave
Recipe Summary 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 | How To Keep Spring Rolls Crispy Overnight2 carrots, julienned1 red bell pepper, julienned1 English cucumber, peeled and julienned1 cup shredded red cabbage4 scallions, white parts thinly sliced lengthwise2 avocados, halved and sliced16 basil leaves16 mint leaves4 ounces dry rice noodles16 sheets rice paper½ cup creamy peanut butter½ cup Silk® Unsweetened Coconutmilk2 tablespoons soy or tamari sauce2 tablespoons fresh lime juice1 clove garlic, minced½ teaspoon toasted sesame oil2 teaspoons hot sauce (such as Sriracha), or more to tasteDirectionsChop 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.Info | How To Keep Spring Rolls Crispy OvernightServings: 8 Yield: 8 servings
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