Whisk together Italian-style marinade, chili paste, and peanut butter for dipping sauce; set aside.
These fresh no-cooking-required spring rolls are perfect for summer. Pair it with a sweet and spicy homemade peanut butter dipping sauce for additional flavor.
Servings and Ingredients
|3 tbsp. bottled lemon and herb Italian-style marinade|
|3 tbsp. ground fresh chili paste, or garlic pepper sauce|
|3 tbsp. Hy-Vee creamy peanut butter|
|3 c. shredded romaine lettuce|
|1 c. Napa cabbage, shredded|
|2 tbsp. fresh mint, chopped|
|2 tbsp. cilantro, chopped|
|2 tbsp. Hy-Vee lightly salted cashews, coarsely chopped|
|1 tbsp. fresh basil, chopped|
|1 tsp. lime zest|
|2 tbsp. lime juice|
|12 (8-1/2-inch) round rice papers|
|¼ c. yellow bell pepper, seeded and sliced|
|¼ c. red bell pepper, seeded and sliced|
|¼ c. cucumber, seeds removed and shredded|
|¼ c. carrot, shredded|
|Hy-Vee crushed red pepper, for garnish|
Things To Grab
- Small bowl
- Medium bowl
- Shallow bowl
Combine lettuce, cabbage, mint, cilantro, cashews, basil, lime zest, and lime juice in a medium bowl. Fill a wide shallow bowl with warm water. Dip 1 rice paper into water for a few seconds or just until moistened. (Rice paper will still be firm but will continue to soften during assembly.) Place rice paper on a work surface.
Build each roll by placing about 1/2 cup lettuce-cabbage mixture across lower third of the rice paper. Top with a few slices each bell pepper; add some cucumber and carrot. Fold bottom of rice paper over filling. Fold in sides and roll up tightly.
Repeat with remaining rice papers and filling ingredients. Serve immediately with dipping sauce. Garnish dipping sauce with crushed red pepper, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 660mg
- Total Carbohydrates: 24g
- Protein: 5g