Salad Rolls with Peanut Dipping Sauce

INGREDIENTS

• Rice Papers (for rolling)
• Rice Vermicelli Noodles
• Romaine Lettuce Leaves
• 1 red pepper, cut into thin slices
• ½ cup carrots, cut into matchsticks
• 1 avocado, pitted and cut into slices
• ½ cup red cabbage, cut into fine strips
• ¼ cup cilantro leaves

PEANUT DIPPING SAUCE

• ½ cup smooth peanut butter
• ½ cup + 1 Tbsp. coconut milk
• 1 Tbsp. maple syrup
• 2 Tbsp. wheat-free tamari
• 1 clove garlic, finely chopped
• 1/8 - ¼ tsp. cayenne (optional)

DIRECTIONS

Boil Vermicelli Noodles for 3 minutes. Drain and pat dry with paper towel. Place one rice paper in warm water for 5 seconds. Remove to counter top or plastic cutting board (wood doesn’t work as well – it sticks). Rip a romaine lettuce leaf in half and place at the bottom end of the round rice paper. Top with about ¼ cup cooked vermicelli noodles, followed by strips of red pepper, carrot, avocado, red cabbage and cilantro. Roll up from bottom and roll in the sides. Repeat to make 6 salad rolls. Slice in half if desired. For sauce, bring mixture to a boil and simmer about 15 minutes to let flavours mesh. Serve with Peanut Dipping Sauce.