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Categories:
butter sesame dressing sriracha sauce water soy sauce thin rice noodles rice head radicchio carrots cilantro mint leaves
Viewed: 43 - Published at: 3 years agoIngredients
- 1/3 cup Kraft Smooth Peanut Butter
- 1/2 cup Kraft Asian Sesame Dressing
- 1 Tbsp. Sriracha sauce (hot chili sauce)
- 1 Tbsp. water
- 2 tsp. reduced-sodium soy sauce
- 227 g (1/2 of 454-g pkg.) thin rice noodles, uncooked
- 12 round rice paper sheets (8-1/2 inch)
- 1 small head radicchio, thinly sliced (about 3 cups)
- 2 carrots, cut into thin matchlike sticks (about 2 cups) King Sooper's 1 lb For $0.99 thru 02/09
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves
Method
- Mix first 5 ingredients until blended.
- Prepare rice noodles as directed on package; drain.
- Rinse under cold water; drain well.
- Place in large bowl.
- Add 1/4 cup dressing mixture; mix lightly.
- Soak rice paper sheets, 1 at a time, in warm water 1 min.
- or until softened.
- Place in single layer on work surface.
- Spoon about 3/4 cup noodle mixture onto one end of each rice paper sheet; top with remaining ingredients.
- Roll up each sheet, starting at noodle-topped end and folding in both sides of sheet as you roll it up to completely enclose filling.
- Place, seam side down, on platter.
- Serve with remaining sauce for dipping.
