Source: : American Diabetes Association

Ingredients:

1 cup cabbage (shredded)

1 cup carrot(s) (shredded)

1 cup cucumber(s) (peeled, seeded and diced)

¼  cup chopped fresh cilantro

1 green onion (chopped)

¼ cup peanut butter (heated in microwave for 30 seconds)

3 tbsp soy sauce (gluten-free

3 tbsp rice wine vinegar

2 tbsp hot water

1 tbsp canola oil

¼ tsp crushed red pepper flakes (optional)

1 clove garlic (minced)

12 spring roll skins

Instructions:

1. In a medium bowl combine cabbage, carrots, cucumbers, 1/4 cup of the cilantro and green onion.
2. In a small bowl, whisk together peanut butter, soy sauce, vinegar, water, oil, pepper flakes, garlic, and remaining 2 tbsp cilantro
3. Before using, soak spring roll skin in water for 1015 seconds and shake off excess water. Place about 1/4 cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
4. Serve spring rolls with peanut sauce.

Nutrition Facts:

Serving: 1 roll with 1 tbsp sauce