Ingredients:
PEANUT SAUCE
3 tablespoons soy sauce
1 tablespoon dark sesame oil
3 tablespoons water
1/4 cup Jif® Extra Crunchy Peanut Butter
1 tablespoon rice vinegar
1 tablespoon fresh ginger, minced
2 tablespoons honey
1 tablespoon red pepper flakes, crushed
PEANUT SAUCE
3 tablespoons soy sauce
1 tablespoon dark sesame oil
3 tablespoons water
1/4 cup Jif® Extra Crunchy Peanut Butter
1 tablespoon rice vinegar
1 tablespoon fresh ginger, minced
2 tablespoons honey
1 tablespoon red pepper flakes, crushed
SPRING ROLLS
12 spring roll or egg roll wrappers
2 ounces rice noodles, cooked and drained
1 cup carrot, grated
1 cup fresh mung bean sprouts
1 cup seedless cucumber, shredded and well drained
1/2 cup fresh cilantro, minced
4 tablespoons Crisco® Pure Vegetable Oil
12 spring roll or egg roll wrappers
2 ounces rice noodles, cooked and drained
1 cup carrot, grated
1 cup fresh mung bean sprouts
1 cup seedless cucumber, shredded and well drained
1/2 cup fresh cilantro, minced
4 tablespoons Crisco® Pure Vegetable Oil
Directions:
PEANUT SAUCE
1. In small bowl, combine soy sauce, oil, water, extra crunchy peanut butter, rice wine vinegar, ginger, honey and red pepper flakes. Set aside.
SPRING ROLLS
1. Mix cooked rice noodles, carrot, bean sprouts, cucumber and cilantro. Place 1/12th of mixture along one long side of wrapper.
2. Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with reamining wrappers.
3. In large skillet over medium high heat, heat oil.
4. Place rolls seam side down in the skillet and sauté on each side 3-4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.
5. Serve spring rolls with warm peanut sauce for dipping.
1. In small bowl, combine soy sauce, oil, water, extra crunchy peanut butter, rice wine vinegar, ginger, honey and red pepper flakes. Set aside.
SPRING ROLLS
1. Mix cooked rice noodles, carrot, bean sprouts, cucumber and cilantro. Place 1/12th of mixture along one long side of wrapper.
2. Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with reamining wrappers.
3. In large skillet over medium high heat, heat oil.
4. Place rolls seam side down in the skillet and sauté on each side 3-4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.
5. Serve spring rolls with warm peanut sauce for dipping.
Yield: 6-8 servings
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