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.