Cold Spring Rolls with Peanut Sauce

Peanut Sauce

Ingredients

• 1/2 cup warm water
• 1/2 cup organic smooth peanut butter
• 1 tsp braggs liquid aminos or  1 & 1/2 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tsp chili paste or siracha sauce
• 1 large clove garlic

Directions

• Mix all ingredients in a bowl. Whisk until smooth and well blended
• Set aside

Spring Rolls

Ingredients

• 1 cup cooked thin rice noodles – cook as directed on package
• 1 & 1/4 cups shredded carrot
• 1 & 1/4 cups shredded cabbage (red or green)
• 2 scallions thinly sliced
• 15 fresh basil leaves chopped
• 15 fresh mint leaves chopped
• 2 tbsp chopped fresh cilantro
• 1/4 cup peanuts crushed
• 1 tbsp fresh ginger grated
• 1 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tsp sesame oil
• rice paper spring roll wrappers

Directions

• Cut rice noodles into 1 inch lengths and transfer to large bowl
• Add all remaining ingredients to this bow (minus the rice paper wrappers)
• Fill a bowl large enough to fit rice paper wrappers with warm water
• Soak rice paper wrappers in warm water until it begins to soften and pattern begins to disappear
• Transfer wrapper to a flat surface
• Put 1/4 cup filling on each wrapper
• Fold the wrapper from the top and then the bottom
• Then roll the wrapper with the filling as tightly as possible from left to right without ripping
• Serve at room temperature with peanut sauce or refrigerate for 2 hours and serve chilled with peanut sauce

Prep time: 30-40 min

Makes approx 15 rolls

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