Fresh Spring Rolls with Sunflower Butter Dipping Sauce
Makes 6 rolls
6 rice paper wrappers (found at your local Asian grocery store)
6 large leaves of butter lettuce
1 package thin rice noodles or vermicelli
Your favorite veggies, sliced into thin strips (lettuce, carrots, cabbage, cucumber)
Fresh herbs (cilantro, mint, basil)
⅓ cup Roasted with Sea Salt Much Better Butter™
1 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon maple syrup
½ tablespoon toasted sesame oil
1 clove garlic, pressed or minced
1 - 2 tablespoons water, as needed
Spice (add chili sauce or cayenne for a little heat)
HOW TO MAKE
Prepare rice noodles: Bring a medium saucepan of water to boil. Cook rice noodles for 3 to 5 minutes, or until al dente. Drain and set aside in strainer.
Prepare veggies: Chop up all your favorite veggies and set aside on a cutting board.
Make dipping sauce: In a small bowl add all ingredients and mix until well combined. Set aside.
Making spring rolls with rice paper wrappers: Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on clean cutting board. In a row across the center, a handful of vermicelli, a few veggies, and top with fresh herbs. Leave about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Enjoy! ~ Tina
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