Lite Creole Seasoning 
Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
Get RecipeWho wants some colorful and full-of-flavor fresh veggie summer rolls served with peanut sauce spiced with Tony’s Lite Seasoning? It’s a delicious appetizer and great to bring to parties, or perfect for lunch, a dinner side dish, or as a snack – by Pure Vegan Food.
Ingredients
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3 Cups Baby Spinach
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1 Zucchini, Julienned
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2 Carrots, Julienned
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1 Yellow Bell Pepper or Mango, Sliced
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3 Leaves Red Cabbage, Cut Into Strips
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8 Rice Paper Rounds
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1 Cup Peanut Butter
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1 Lemon, Juiced
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1 Tablespoon Tony’s Lite Seasoning
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1 1/2 Cups Water to Thin
- Clear
Directions
- Prepare all the vegetables for the rolls.
- Prepare a bowl with warm water.
- Dip the rice paper into the water until it is soft and pliable, about 5 seconds.
- Remove the rice paper round from the water and spread it flat on the work surface.
- Lay spinach over the bottom third of the rice paper, flattening it with your palm.
- Top with yellow bell pepper, zucchini, carrots and red cabbage.
- Fold in the left and the right sides of the rice paper, then lift the bottom edge over the vegetables.
- Tightly tuck and roll the race paper away from you.
- Continue rolling as tightly as possible until the roll is closed.
- Set aside, seam side down.
- Repeat with remaining rolls.
- To make the spicy peanut sauce, blend peanut butter, lemon, Tony’s Lite Seasoning and water together.
- To serve, cut each roll crosswise into two pieces.
- Serve spicy peanut sauce on the side.
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from our Cajun Country Cookbook
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