Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

Ingredients

• •1¼ ounces rice vermicelli
• •1¼ cups carrots
• •1¼ cups cabbage
• •2 scallions
• •15 basil leaves
• •15 mint leaves
• •2 tablespoons cilantro
• •¼ cup peanuts
• •1 tablespoon ginger
• •2½ tablespoons soy sauce
• •1½ tablespoons lime juice
• •1 teaspoon sesame seed oil
• •1 tsp es round spring roll wrappers
• •½ cup warm water
• •½ tablespoon sugar
• •½ cup creamy peanut butter
• •1 tablespoon coconut milk
• •1 teaspoon chili paste depending on your taste pref
• •1 large clove garlic

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Method

From foodista.com — read the original

1. 1Bring a large pot of water to boil over high heat.
2. 2Remove from heat and stir in the rice noodles.
3. 3Let stand 10 minutes, stirring occasionally, or until soft and opaque.
4. 4Drain and rinse under cold water for 30 seconds; drain again.
5. 5Cut into 1-inch lengths and transfer to a large bowl.
6. 6Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.
7. 7Prepare a bowl of warm water large enough to dip the rice papers. Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds.
8. 8Transfer to a flat work surface. Working quickly, put about 1/4 cup filling on each wrapper. Fold the bottom of the wrapper up over the filling, and then fold each side toward the center.
9. 9Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. Wrap in plastic to keep from drying out. Repeat with remaining wrappers and filling.
10. 10In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved.
11. 11Add the remaining ingredients, whisking until smooth and well blended.
12. 12Serve at room temperature.