SPRING ROLLS WITH COCONUT PEANUT SAUCE

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Spring Rolls with Coconut Peanut Sauce image

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.

Provided by Silk

Categories     Trusted Brands: Recipes and Tips     Silk®

Yield 8

Number Of Ingredients 17

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
½ cup creamy peanut butter
½ cup Silk® Unsweetened Coconutmilk
2 tablespoons soy or tamari sauce
2 tablespoons fresh lime juice
1 clove garlic, minced
½ teaspoon toasted sesame oil
2 teaspoons hot sauce (such as Sriracha), or more to taste

Steps:

  • Chop 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.

Nutrition Facts : Calories 292 calories, Carbohydrate 32.2 g, Fat 16.4 g, Fiber 6.3 g, Protein 7.6 g, SaturatedFat 3.1 g, Sodium 402.7 mg, Sugar 4.2 g

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