Fresh Rainbow Spring Rolls With Peanut Dipping Sauce | VegNews
Those tasty and beautiful spring rolls you’ve been ordering at Thai restaurants are unbelievably easy and affordable to make at home.
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 staging.healthyvegan.com.
Ingredients
- For the peanut dipping sauce:
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons
- sugar
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ¼ teaspoon red chili pepper flakes
- ½ cup creamy
- peanut butter
- 5 tablespoons water
- For the spring rolls:
- 2 ounces uncooked
- rice vermicelli noodles
- 4 ounces (¼ of a 16-ounce block)
- extra-firm tofu
- , pressed and sliced into strips
- 5 round
- rice paper wrappers
- ½ red bell pepper, thinly sliced
- 1 cup shredded carrots
- ½ yellow bell pepper, thinly sliced
- ⅓ cup fresh mint leaves
- ⅓ cup fresh cilantro leaves
- ½ cup shredded purple cabbage
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