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Spring Rolls with Coconut Peanut Sauce Recipe

Spring Rolls with Coconut Peanut Sauce Ingredients:

Spring Rolls with Coconut Peanut Sauce Recipe
Spring Rolls with Coconut Peanut Sauce Recipe

Springs 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

Directions:

  1. Chop all veggies to two-inch length and prepare grain noodles based on instructions on pack.
  2. Working individually, soak a sheet of grain paper inside a shallow dish of tepid to warm water until soft, about ten seconds.
  3. Lay softened sheet lightly on the flat working surface, then mound veggies, noodles and avocado or tofu in the heart of sheet.
  4. Lightly fold top and bottom of grain paper to pay for filling after which roll-up just like a burrito. Repeat with remaining grain paper and teeth fillings.
  5. For everyone, mix peanut sauce elements in a tiny bowl and serve with spring comes.

Spring Rolls with Coconut Peanut Sauce Recipe is ready to serve.

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