Fresh Spring Rolls with Peanut Sauce

45 min Prep: 40 min Cook: 5 min
Serves: 8 Save

Ingredients (19)

  • 2 ounces rice vermicelli or maifun brown rice noodles*
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon fine sea salt
  • 1 cup torn butter lettuce, ribs removed
  • 1 cup very thinly sliced red cabbage
  • 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 2 medium jalapeños, ribs and seeds removed, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh mint
  • 8 sheets rice paper (spring roll wrappers)
  • 1/3 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoons toasted sesame oil
  • 2 cloves garlic, pressed or minced
  • 2 to 3 tablespoons water, as needed

Directions

Learn how to make this recipe at Cookie and Kate