Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce
Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce with rice vermicelli, carrots, cabbage, scallions, basil leaves, mint leaves, cilantro, peanuts, ginger, soy sauce, lime juice, sesame...
Keywords
- spring
- easter
- vegetarian
- dairy-free
- dairy free
- lacto ovo vegetarian
- rice vermicelli
- carrots
- cabbage
- scallions
- basil leaves
- mint leaves
- cilantro
- peanuts
- ginger
- soy sauce
- lime juice
- sesame seed oil
- es round spring roll wrappers
- warm water
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spoonacular.com.
Ingredients
- 35.44 g (1.25 ounces) dry rice vermicelli
- 160 g (1.25 cups) shredded carrots
- 87 1/2 g (1.25 cups) shredded cabbage
- 2 green white scallions
- 15 fresh basil leaves
- 15 fresh mint leaves
- 2 Tbsps fresh cilantro
- 36 1/2 g (0.25 cup) peanuts
- 1 Tbsp fresh ginger
- 1 Tbsp gluten free soy sauce
- 1/2 Tbsps fresh lime juice
- 1 tsp dark sesame seed oil
- 0 tsps gluten free es round spring roll wrappers
- 118.29 ml (0.5 cup) warm water
- 1/2 Tbsps sugar
- 129 g (0.5 cup) creamy peanut butter
- 1 1/2 Tbsps gluten free soy sauce
- 1 Tbsp coconut milk
- 1 Tbsp fresh lime juice
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