Source: dLife

Asian noodles and vegetables wrapped in rice paper with a peanut dipping sauce.

Servings

3 tbsp fresh lime juice
1 tbsp hoisin sauce
1 tsp sugar
1 tsp salt , to taste (optional)
3 oz rice stick noodles
1 medium carrots , grated
1 medium cucumber , peeled, seeded and julienned
1 whole jalapeno pepper , seeded and chopped
0.33 cup dry roasted unsalted peanuts
8 wonton wrappers
0.5 cup fresh cilantro , loosely packed
2 medium garlic cloves , minced
0.5 tsp hot red pepper flakes
2 tsp vegetable oil
0.25 cup hoisin sauce
0.25 cup natural creamy peanut butter
2 tbsp tomato paste
0.5 cup cold water , hot

1 Whisk together lime juice, hoisin sauce, and sugar; reserve.
2 Boil a large pot of water with salt; boil noodles 2 to 3 minutes or until tender. Strain and run under cold water. Move noodles to a bowl and drizzle 2 tablespoons of lime juice mixture overtop.
3 In a separate bowl, mix together carrot, cucumber, jalapeno, and peanuts and drizzle with the rest of the lime mixture.
4 Soak spring roll wrappers in cold water for 5 minutes. Carefully pull apart and lay flat. Lay cilantro leaves in the center of each and top with carrot mixture and noodles. Fold both ends up and roll tightly; arrange seam side down on a plate. Cover with a damp towel until ready to serve.
5 Combine garlic, pepper flakes, and oil in a pot and simmer 2 minutes. Stir in hoisin sauce, peanut butter, tomato paste, and water and cook until thick, about 2 minutes. Serve as a dipping sauce for spring rolls.

Add a variety of proteins to these spring rolls from shrimp to chicken to tofu.