Ingredients:
- 1 1/4 ounces dry rice vermicelli (thin rice noodles), or enoug
- 1 1/4 cups shredded carrots
- 1 1/4 cups shredded cabbage
- 2 scallions (white and green parts) sliced very thin
- 15 fresh basil leaves, chopped
- 15 fresh mint leaves, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup peanuts, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gluten free soy sauce (Tamari)
- 1/2 tablespoon fresh lime juice
- 1 teaspoon toasted (dark) sesame seed oil
- 15 inches (8-inch) round gluten free spring roll wrappers (made from t
- 1/2 cup warm water
- 1/2 tablespoon sugar
- 1/2 cup Creamy Peanut Butter (I use Earth Balance Natural Creamy Peanut Butter)
- 1 1/2 tablespoons gluten free soy sauce (Tamari)
- 1 tablespoon coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon Chinese chili paste (use spicy or sweet chili paste depending on your taste pref
- 1 large clove garlic, finely chopped
Course: fingerfood,antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre
Cuisine: Vietnamese,Asian