Rice Paper Rolls with Plant Based Jalapeño Dip & Spread

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• 8 oz. vermicelli noodles
• 15 sheets rice paper
• 2 large carrots, shredded
• 5 green onion stems, halved
• 1 large english cucumber, halved and sliced lengthwise
• 2 medium romaine hearts
• 1/2 small red cabbage, shredded
• Fresh mint
• Toby’s Jalapeno Plant Based Dip & Spread

• 1/4 cup peanut butter, creamy
• 1/3 cup water
• 1 tbsp sesame oil, optional
• 1tbsp. hoisin sauce
• 3 tsp. roasted sesame seeds

Gather all ingredients. Set a medium pot of water to boil, add in the noodles then set to low and let simmer for about 5 minutes, or until the noodles become tender. Strain noodles and set aside.

Using a shallow dish or plate of water, lightly wet the rice paper evenly on both sides. Lay flat on a cutting board and add a large romaine leaf, removing the hard stem portion. Spread about a tablespoon of Toby’s Jalapeno Dip & Spread over the romaine, then place noodles, carrots, a green onion stem, cucumber slices, red cabbage, and fresh mint leaves. Roll and wrap like you would a burrito. Repeat for the rest of the rolls.

In a medium bowl, combine the peanut butter, water, sesame oil, hoisin, and sesame seeds. Mix well to combine. Add more peanut butter for a thicker sauce and more water for a thinner sauce.

Serve your rolls with a ramekin of peanut sauce with some roasted sesame seeds sprinkled over and enjoy your Rice Paper Rolls!