spring rolls with coconut peanut sauce

Ingredients

• Servings: 8
• spring rolls:
• 2 carrots, julienned
• 1 red bell 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
• 16 basil leaves
• 16 mint leaves
• 4 ounces dry rice noodles
• 16 sheets rice paper
• peanut sauce:
• 1/2 cup creamy peanut butter
• 1/2 cup silk® unsweetened coconutmilk
• 2 tablespoons soy or tamari sauce
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1/2 teaspoon toasted sesame oil
• 2 teaspoons hot sauce (such as sriracha), or more to taste

Recipe

• 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.