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Asian Peanut Spring Rolls
Ingredients
- 12 Thicker rice papers
- Shirlie Jayne’s Asian Peanut salad dressing
- ¾ cup shredded cabbage
- ¾ cup thinly sliced cucumber
- ¾ cup red cabbage
- ¾ cup firm tofu, chopped
- ½ cup carrots
- ½ cup red or orange bell pepper
- 2 Tbsp. daikon (optional)
- 1 head butter lettuce
- 3 thinly sliced green onion
- ¼ cup cilantro
- Thai basil and mint (optional)
- 2 tsp. Shirlie Jayne’s Savory Everyday Seasoning
How to Prepare
- Dip rice paper in large bowl of lukewarm water and submerge for a few seconds. (if using thin rice paper dip quickly).
- Work on top on a thin soaked kitchen towel that has been rung out or wet your counter top.
- Paper should be pliable. If it beaks too easily, the paper has been in water too long.
- In the center of the rice paper place a leaf of lettuce then start stacking the vegetables and tofu on top of the lettuce leaf.
- Season with Shirlie Jayne’s Savory Everyday Seasoning.
- Fold in the ends of the rice paper.
- Start rolling the sides like a burrito.
- Top with a generous drizzle of Shirlie Jayne’s Asian Peanut salad dressing.
