Rice Paper Rolls with Plant Based Jalapeño Dip & Spread
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Total Time: 35 Minutes
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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!