Spring Rolls with Zesty Peanut Sauce

Ingredients

• Peanut Sauce:
• 3 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 3 tablespoons water
• 1/4 cup Jif Extra Crunchy Peanut Butter
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons honey
• 1 tablespoon red pepper flakes, crushed
• Spring Rolls:
• 12 spring roll or egg roll wrappers
• 2 ounces rice noodles, cooked and drained
• 1 cup grated carrot
• 1 cup fresh mung bean sprouts
• 1 cup seedless cucumber, shredded and well drained
• 1/2 cup fresh cilantro, minced
• 4 tablespoons Crisco Pure Vegetable Oil

Directions

Peanut Sauce: Combine soy sauce, oil, water, peanut butter, rice wine vinegar, ginger, honey and red pepper flakes in small bowl. Set aside.

SPRING Rolls: Mix rice noodles, carrot, bean sprouts, cucumber and cilantro. Divide into 12 equal portions. Place one portion of mixture along one long side of a wrapper.

Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with remaining wrappers.

Heat oil in large skillet over medium high heat.

Place rolls seam side down in skillet; cook on each side 3 to 4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.

Serve spring rolls with warm peanut sauce for dipping.