FOR THE PEANUT SAUCE:
1/4 C hoisin sauce
2 T creamy peanut butter
1 T chili garlic sauce
1 tsp of The Olive Bin's Japanese Toasted Sesame Oil
FOR THE ROLLS:
2 mangoes, seeded and peeled, cut into thin matchsticks
1 red bell pepper, seeded, cut into thin matchsticks
2 medium carrots, peeled, cut into thin matchsticks
1/2 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
12 (8.5") round rice papers
4 C thinly shredded red cabbage
1 C fresh mint leaves
3/4 C fresh cilantro leaves
Veggie Rainbow Spring Rolls with Homemade Peanut Sauce
Ingredients
Directions
- For peanut sauce, in small bowl, whisk together hoisin sauce, peanut butter, chili garlic sauce, Sesame oil. Add water gradually, until mixture reaches sauce consistency; set aside.
- In medium bowl, combine mango, red bell pepper, and carrots. Toss gently in olive oil; set aside.
- Fill a wide shallow bowl with warm water. Dip one 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 clean work surface.
- Place 1/3 C cabbage across lower third of the rice paper. Top with a few slices each of mango, red pepper, and carrot; add some mint and cilantro. Fold bottom of rice paper up over filling. Fold in sides and roll up tightly.
- Repeat with remaining rice papers and filling ingredients. Serve immediately with peanut sauce for dipping.
Additional Info
Adapted from Hy-Vee "seasons" recipe
These fresh rice paper rolls are cool and refreshing - and nutritious!
Makes 12 rolls
