Ingredients

The following ingredients have 11 Servings
  • 4 ounces thin rice noodles
  • 2 - 3 tablespoons Soy ginger dressing (such as Tessamae's)
  • 10 - 12 bib lettuce leaves (rinsed and pat dry)
  • 1/2 medium cucumber (peeled and julienned)
  • 1 1/2 cup finely sliced red cabbage
  • 1 1/2 cups julienned carrots
  • 10 fresh mint leaves
  • 10 - 12 rice paper wrappers
  • 1/4 cup creamy peanut butter
  • 1 clove garlic (minced)
  • 2 - 4 tablespoons water
  • 2 teaspoons sriracha sauce
  • 1 1/2 teaspoons hoisin
  • 1 1/4 teaspoons soy sauce
  • 1 teaspoon lime juice

Instruction

  • Make the peanut sauce first so it has time for the flavors to mingle. Simply whisk together peanut butter, garlic, 2 tablespoons water, sriracha, hoisin, soy sauce and lime juice. If sauce seems too thick continue adding water until desired consistency. Cover and refrigerate until ready to use.
  • Cook the noodles according to package directions. Drain and pat dry between paper towels.
  • Pour dressing over the top of noodles and toss to coat.
  • Arrange all of your ingredients in an assembly line.
  • To make one roll: Soak 1 piece of rice paper in the water for about 30 seconds or until it becomes soft and pliable. Carefully lay the wet wrapper on a flat surface. Place a lettuce leaf about about one inch from the edge of the wrapper closest to you. Place a few cucumbers, some cabbage and carrots on top of the lettuce. Place some noodles on top and sprinkle with mint. Be careful not to overfill or the wraps will tear. Working away from you, carefully fold the wrapper over the mixture. Next fold in both sides and then continue rolling away from you to seal. Place finished roll seam side down on the serving platter. Repeat with remaining filling and wraps making sure the rolls do not touch on the serving platter. Serve with peanut sauce.
  • Leftovers can be wrapped individually in plastic wrap and stored in the refrigerator. Eat within a few days.