Real Recipes From Real Home Cooks ®
Fresh Spring Rolls with Peanut Sauce - Cookie and Kate
"These Vietnamese spring rolls are fresh, not fried! This veggie-packed recipe is easy to follow, with step-by-step photos. Vegan and easily gluten free...."
INGREDIENTS
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2 ounces rice vermicelli or maifun brown rice noodles*
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1 teaspoon toasted sesame oil
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1/4 teaspoon fine sea salt
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1 cup torn butter lettuce, ribs removed
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1 cup very thinly sliced red cabbage
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2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
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2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
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2 medium jalapeños, ribs and seeds removed, thinly sliced
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1/4 cup thinly sliced green onions
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1/4 cup roughly chopped fresh cilantro
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1/4 cup roughly chopped fresh mint
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8 sheets rice paper (spring roll wrappers)
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1/3 cup creamy peanut butter
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2 tablespoons rice vinegar
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2 tablespoons reduced-sodium tamari or soy sauce
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2 tablespoons honey or maple syrup
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1 tablespoons toasted sesame oil
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2 cloves garlic, pressed or minced
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2 to 3 tablespoons water, as needed
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