12 spring roll rice paper wrappers
½ head red cabbage, cored and shredded
2 large carrots, julienned
1 English cucumber, julienned to the seeds
2 pkg rice noodles, cooked according to package directions and cooled
36 leaves of fresh mint or fresh cilantro (your choice)
⅓ cup creamy peanut butter
1½ Tbsp hoisin sauce
1 Tbsp soy sauce
2 tsp garlic, minced
1 Tbsp Sriracha sauce
3 Tbsp hot water
Place about 2 inches warm water in bottom of shallow pan. Soak rice paper wrapper for 10 to 15 seconds. Remove wrapper from water and pat dry. Place a small amount of cabbage, carrots, cucumber, and noodles in middle of wrapper. Place three leaves of mint or cilantro on top. Take edge of rice paper closest to you and fold over filling. Take left edge and fold toward the center. Give the roll a half roll. Fold right edge and fold toward center. Continue to roll toward the edge furthest away from you. When the roll is completely rolled up, wrap in plastic wrap. Repeat process with remaining rice paper wraps. Set aside. Combine peanut butter, hoisin, soy sauce, garlic, and Sriracha in bowl, mixing well. Gradually add hot water until mixture is desired thickness. Makes 12 spring rolls.
Wine Recommendation—Tassel Ridge Iowa Frontenac Rosé
Iowa Frontenac Rosé is a light, fruity, semi-sweet wine with plum, cherry, raspberry, and white pepper on the nose and cherry and raspberry on the palate. It is made entirely from Frontenac grapes grown in our Mahaska County, Iowa, vineyards.
Category : KIOA Recipe of the Week Posted on February 16, 2016