Spring Rolls With Coconut Peanut Sauce


    Spring Rolls

    • 2 carrots, julienned
    • 1 red pepper, julienned
    • 1 English cucumber, peeled and julienned
    • 1 cup 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 rice noodles
    • 16 sheets rice paper

    Peanut Sauce

    • 1/2 cup creamy peanut butter
    • 1/2 cup Silk Unsweetened coconutmilk
    • 2 Tbsp soy or tamari sauce
    • 2 Tbsp fresh lime juice
    • 1 clove garlic, finely minced
    • 1/2 tsp toasted sesame oil
    • 2-3 tsp hot sauce (such as Sriracha)


    • Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
    • Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
    • Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
    • 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.
    • To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.