Vegetarian Summer Rolls with Coconut Peanut Dipping Sauce | Recipes | Lee Kum Kee Home USA

Ingredients

• 1 tsp. vegetable oil
• 16 oz. extra firm tofu, pressed and cut into ½” strips
• rice paper wrappers
• 1 cup shredded red cabbage
• 6 Persian cucumbers, julienne
• 1 red bell pepper, julienne
• 1 yellow bell pepper, julienne
• 1 cup julienne carrots
• 1 avocado, sliced
• ¼ cup creamy peanut butter
• ¼ cup lite coconut milk
• 1 Tbsp. Lee Kum Kee Hoisin Sauce
• ½ Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
• 1 ½ Tbsp. lime juice
• 1 tsp. brown sugar
• 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
• 1 Tbsp. chopped peanuts, for garnish