Spring Rollups with Peanut Sauce
I changed the original recipe and used wraps instead of rice paper. I don't like the rice paper texture. I also tried with almond butter first. I do not recommend substituting for the peanut butter.
For peanut sauce
Whisk Orgain Organic Protein Plant Based Protein Powder, peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Add 2-3 Tbs. of water until desired consistency.
For the wraps
Place lettuce, basil, cilantro, carrots, cabbage, red pepper, cucumbers and salt and paper toward one of wrap and roll up. Cut in half.
Serve with peanut sauce. Sauce may become thicker as it sets. Whisk in warm water 1 tsp at a time.
For Veggie Spring Rolls
4 wraps of your choice
5 green leaf lettuce leafs, torn into pieces
1/2 cup basil leaves, chopped
1/2 cup matchstick carrots
1 cup purple cabbage
1/2 cup red pepper, sliced thin
1/2 English cucumber, seeded and cut into matchsticks
salt and pepper
For the peanut sauce
1 scoop of Orgain unsweetened protein powder
1/4 creamy peanut butter
4 tsp. soy sauce
1 Tbs. lime juice
2 tsp. brown sugar
1 tsp. chili garlic sauce
1 tsp. grated ginger