Nutrition
Veggie Spring Rolls with Peanut Sauce
Ingredients
- 1 Cup Cabbage Shredded
- 1 cup Carrot(s) Shredded
- 1 cup cucumber(s) peeled, seeded, and diced
- 1/4 cup plus 2 tbsp chopped fresh cilantro
- 1 green onion chopped
- 1/4 cup peanut butter (heated in microwave for 30 seconds)
- 3 tbsp soy sauce (gluten-free)
- 3 tbsp rice wine vinegar
- 2 tbsp hot water
- 1 tbsp canola oil
- 1/4 tsp crushed red pepper flakes (optional)
- 1 clove garlic minced
- 12 spring roll skins
Directions
- In a medium bowl combine cabbage, carrots, cucumbers, 1/4 cup of cilantro, and green onion
- In a small bowl, whisk together peanut butter, soy sauce, vinegar, water, oil, pepper flakes, garlic, and remaining 2 tbsp cilantro
- Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/4 cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
- Serve spring rolls with peanut sauce
Citation: Veggie Spring Rolls with Peanut Sauce