Salad Spring Rolls With Peanut Sauce
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
- 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.
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!