Sweet and Spicy Fresh Spring Rolls
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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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