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  •  Spring Rolls with Coconut Peanut Sauce
photo of Spring Rolls with Coconut Peanut Sauce
  • checkmark Vegan
  • checkmark Gluten-free
  • checkmark Dairy-free
  • checkmark Unsweet Silk

Spring Rolls with Coconut Peanut Sauce

Colorful, crunchy and oh so delicious.

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Time 1 hr
Serving Size 8
  • checkmark Vegan
  • checkmark Gluten-free
  • checkmark Dairy-free
  • checkmark Unsweet Silk

Ingredients

Spring Rolls

  • 2 Carrots, Julienned
  • 1 Red 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, Or 1 Recipe Baked Coconut Tofu
  • 16 Basil Leaves
  • 16 Mint Leaves
  • 4 Oz Rice Noodles
  • 16 Sheets Rice Paper

cup creamy peanut butter

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Silk Unsweet Coconutmilk
  • 2 Tbsp Soy Or Tamari Sauce
  • 2 Tbsp Fresh Lime Juice
  • 1 Clove Garlic, Finely Minced
  • 1/2 Tsp Toasted Sesame Oil
  • 2-3 Tsp Hot Sauce (such As Sriracha)

Directions

Peanut Sauce

  • Step 1

    Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
  • Step 2

    Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
  • Step 3

    Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
  • Step 4

    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.
  • Step 5

    To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.

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    Baked Oatmeal
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    Cinnamon Rolls

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