Spring Rolls with Spicy Peanut Sauce
Vegan, Gluten-Free
Yield: about 5 rolls
For the Peanut Sauce
  • 1/3 cup peanut butter
  • 2 tablespoons tamari
  • 2 tablesppons brown sugar
  • 1 tablespoon fresh ginger
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili garlic sauce
  • chili powder, to taste
For the Spring Rolls
  • 4-6 rice paper sheets
  • 1 cup cooked thin rice noodles
  • 4-6 kale leaves
  • 1 carrot, cut into sticks
  • 1/3 cucumber, cut into sticks
  • 1/2 avocado, sliced
  • 1/3 cup sprouts
  • 1/3 cup broccolini, cut into small florets (optional)
  1. In a blender, blend all peanut sauce ingredients with 1/4 cup water until smooth. Add more water until desired consistency is reached. Set aside in a bowl.
  2. One at a time, place rice paper sheets in a shallow dish filled with warm water until soft and pliable, lay out flat. Arrange fillings in the middle of the rice paper. Fold over two ends, then roll up as tight as possible.
  3. Serve with the sauce.
Nutrition Information
Serving size: 2 rolls with sauce Calories: 340 Fat: 15g Saturated fat: 2g Trans fat: 0g Carbohydrates: 56g Sugar: 9g Sodium: 620mg Fiber: 7g Protein: 11g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/spring-rolls-with-spicy-peanut-sauce/