Salad Spring Rolls With Peanut Sauce

• 1 cup Toby’s Jalapeño Dip & Spread
• 12 rice papers
  we used both white and brown rice
• 1/2 cucumber, sliced
• 1 avocado, sliced into thin, long pieces
• 1 package vermicelli noodles, cooked and cooled
• 1/2 bell pepper, sliced thin
• 1 cup purple cabbage, sliced thin

• 3/4 cup peanut butter
• 1/4 cup sweet red chili sauce
• 1 tbsp. soy sauce
• 1 tbsp. ginger, grated
• 1/2 tsp. sesame oil
• 1 tsp. lime juice
• 2 tbsp. water, warm

Salad Spring Rolls:

Gather all ingredients. Cook noodles according to package instructions and set aside to cool. Add a bit of oil so noodles don’t stick together.

Slice all the veggies as thin as possible, as it helps the rolling process.

Add warm water to a shallow dish and add rice paper until softened. Transfer to dry surface, like a cutting board.

Fill each piece of rice paper with your sliced veggies and Toby’s. Gently roll by folding in sides until rolled up, think of it like a mini burrito. Add rolls to a plate and top with sesame seeds.

Peanut Sauce:

Gather all ingredients. Add your peanut sauce ingredients to a bowl and gently whisk until combined. Please note the amount of water will depend on what consistency you prefer. Start with a smaller amount and add more if desired.

Serve fresh rolls with peanut sauce. Enjoy!