Veggie-filled spring rolls taste so fresh and yummy.
For the rolls:
Japanese-style thin rice noodles
Carrots, cut into thin slices approx. 4 inches
Cucumbers, cut into thin slices approx. 4 inches
For the sauce:
3 tablespoons hoisin sauce
1 tablespoon peanut butter
2 tablespoons crushed peanuts
Cook the rice noodles and strain. Prepare the vegetables by cleaning and cutting. Dip the rice wrappers in hot water to soften, then add lettuce, carrots, cucumbers, cilantro and basil to the wrapper. Roll up like a burrito.
Combine the hoisin sauce, peanut butter and crush peanuts to make the sauce. Dip your spring roll in the sauce, and enjoy!
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