Spring Rolls with Spicy Garlic Peanut Sauce

Appetizers

Spring has not yet sprung, but a girl can dream, can’t she?

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Recipe from This Rawsome Vegan Life.

For the peanut sauce:

  • 2 garlic cloves, minced
  • 1 tablespoon chunk of ginger, peeled and finely chopped
  • 2 tablespoons each of rice wine vinegar, maple syrup, and lime juice
  • Chili powder, to taste
  • 1/3 cup peanut butter
  • 1/4 cup water

For the spring rolls:

  • 1 cup cooked soba noodles
  • 5-8 rice paper sheets
  • 1 carrot
  • 1 avocado
  • 1/3 cucumber
  • 1 cup fresh basil
  • 1/2 cup cilantro
  • a few handfuls of baby kale
  • 1/2 red pepper
  • sesame seeds for garnish
  1. To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, saute the garlic and ginger first to bring out more flavor. Set aside in a bowl.
  2. To make the wraps: cut all the veggies into thin strips. Soak the rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. Sprinkle sesame seeds on top. Serve with the sauce.
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