Vegetable Rice Paper Rolls

Quick and easy vegetable rice paper rolls with the most delicious peanut dipping sauce! See how to make these in advance.

4 oz. rice noodles or vermicelli
8–10 spring roll wrappers
2 avocados, thinly sliced
Green leaf lettuce, torn into chunks
1 English cucumber, julienned
1–2 red bell peppers, julienned
Shredded red cabbage
Fresh cilantro leaves
Fresh basil, sliced into thin ribbons
1/2 cup creamy peanut butter
Juice 1 lime, 2-3 Tablespoons
1/4 cup low-sodium soy sauce (for gluten free – sub tamari)
3 Tbsp. honey
2 tsp. fresh ginger, grated using a microplane
1 garlic clove, minced or pressed
1 tsp. sesame oil
1/4 tsp. red pepper flakes
2–3 Tbsp. water

Cook rice noodles according to package instructions. Rinse under cold water and drain over a colander.
In the meantime, prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavors as needed. Keep refrigerated until ready to serve.
Full Instructions recipe visit:

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