Vegetable Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 wrappers Spring Roll Wrappers
• 2 cups Shredded Cabbage
• 1 cup Shredded Carrots
• 1 cup Bean Sprouts
• 1/2 cup Thinly Sliced Bell Peppers
• 2 oz Rice Noodles
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 cups Vegetable Oil
• 2 tablespoons Sunflower Seed Butter
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Rice Vinegar
• 2 tablespoons Water
• 1 teaspoon Sugar
• 1 clove Garlic

Instructions

1. 1In a bowl, combine the shredded cabbage, carrots, bean sprouts, bell peppers, cooked rice noodles, soy sauce, and sesame oil.
2. 2Place a spring roll wrapper on a flat surface. Place a spoonful of the vegetable mixture in the center.
3. 3Fold the sides of the wrapper inward, then roll it up tightly from the bottom to the top, sealing the edges with a little water.
4. 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 5Fry the spring rolls for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
6. 6Prepare the peanut-free dipping sauce: In a small bowl, whisk together the sunflower seed butter, hoisin sauce, rice vinegar, water, sugar, and minced garlic.
7. 7Serve the spring rolls warm with the peanut-free dipping sauce.

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