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Ingredients
- 1/2 pkg (3.75 oz) KA–ME® Bean Threads
- 2 tbsp KA–ME® Hoisin Sauce
- 2 tbsp KA–ME® Sweet Chili Sauce
- 1 tbsp lime juice
- 2 tsp KA–ME® Tamari
- 2 tsp KA–ME® Sesame Oil Blend
- 1 tbsp chopped KA–ME® Crystallized Ginger
- 10 rice paper rolls
- 1 1/2 cups shredded Boston lettuce
- 1 cup matchstick carrots
- 1 cup matchstick red bell pepper
- 1/3 cup packed fresh cilantro leaves
- 1 can (8 oz) KA–ME® Sliced-Peeled Water Chestnuts
- 2/3 cup crushed peanuts
Dipping Sauce:
- 1/3 cup smooth peanut butter
- 1/4 cup KA–ME® Hoisin Sauce
- 2 tbsp KA–ME® Rice Vinegar
Instructions
- Cook KA–ME® Bean Threads according to package directions; drain well. Whisk together KA–ME® Hoisin Sauce, KA–ME® Sweet Chili Sauce, lime juice, KA–ME® Tamari, KA–ME® Sesame Oil Blend and KA–ME® Crystallized Ginger. Toss together KA–ME® Bean Threads and sweet and spicy sauce mixture until well coated.
- Soak 1 rice paper wrapper in hot tap water for about 10 seconds or until pliable; carefully place on slightly dampened tea towel. Layer some lettuce, dressed KA–ME® Bean Threads, carrots, red pepper, cilantro, KA–ME® Water Chestnuts and peanuts on bottom third of wrap, leaving border all around.
- Firmly fold up bottom of wrap over filling; fold in sides, then roll up to enclose filling completely. Repeat with remaining ingredients. Cover rolls tightly with plastic wrap; refrigerate for up to 2 hours until ready to serve.
- Dipping Sauce: Whisk together peanut butter, 2 tbsp hot water, KA–ME® Hoisin Sauce and KA–ME® Rice Vinegar until smooth.
- Cut spring rolls diagonally. Serve with peanut-hoisin dipping sauce.
Recipe Notes
Serve fresh spring rolls with KA–ME® Sweet Chili Sauce, as well.
Allergy Friendly Tip: Sunflower butter can be substituted for Peanut Butter. Substitute sunflower seeds for peanuts.
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