Vegetable Spring Rolls with Peanut Dipping Sauce
- 1 carrot, peeled and cut into long matchsticks
- 1 green pepper, cut into long matchsticks
- 1 red pepper, cut into long matchsticks
- 1 cucumber, cut into long matchsticks
- Romaine lettuce leaves
- 6 ounces Asian rice vermicelli noodles
- Round rice sheets
- Sprigs of cilantro and/or Thai basil, mint
- 1 small piece of lemon grass, chopped
- Freshly grated ginger-to taste
- 1 cup water
- ½ cup hoisin sauce
- 3 tablespoons smooth peanut butter
- 1½ tablespoons sugar
- This recipe is vegetarian
- Produce
- Carrot (1)
- Cilantro and/or thai basil (1 Sprigs)
- Cucumber (1)
- Ginger (1)
- Green pepper (1)
- Lemon grass (1 small piece)
- Romaine lettuce, leaves (1)
- Condiments
- Hoisin sauce (1/2 cup)
- Peanut butter, smooth (3 tablespoons)
- Cooking & Baking
- Red pepper (1)
- Sugar (1 1/2 tablespoons)
- Pasta & Grains
- Rice vermicelli noodles, Asian (6 ounces)
- Round rice sheets (1)
- Drinks
- Water (1 cup)
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Recipe Stats
Published January 27, 2010 (3 years ago).
30 people saved this recipe.
