
Fresh Spring Rolls with Peanut Sauce
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