Spring Rolls with Coconut Peanut Sauce

By Peggie

Ingredients

• Spring Rolls
• 2 carrots, julienned
• 1 red pepper, julienned
• 1 English cucumber, peeled and julienned
• 1 cup (250 ml) shredded red cabbage
• 4 scallions, white parts thinly sliced lengthwise
• 2 avocados, halved and sliced, or 1 recipe Baked Coconut Tofu
• 16 basil leaves
• 16 mint leaves
• 4 oz (120 ml) rice noodles
• 16 sheets rice paper
• Peanut Sauce
• 1/2 cup (125 ml) creamy peanut butter
• 1/2 cup (125 ml) Silk Unsweetened coconut beverage
• 2 Tbsp (30 ml) soy or tamari sauce
• 2 Tbsp (30 ml) fresh lime juice
• 1 clove garlic, finely minced
• 1/2 tsp (2 ml) toasted sesame oil
• 2-3 tsp (10-15 ml) hot sauce (such as Sriracha)

Preparation

Step 1

Chop all vegetables to 2-inch (5-cm) length and cook rice noodles according to instructions on pack.
2.
Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
3.
Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
4.
Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
5.
To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.