Lite Creole Seasoning 
Jalapeño Bacon Cheddar Sweet Corn Spoonbread
This Sweet Corn Spoonbread by @bakingbeautyblog is the perfect combination of sweet and heat to make…
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
-
3 Cups Baby Spinach
-
1 Zucchini, Julienned
-
2 Carrots, Julienned
-
1 Yellow Bell Pepper or Mango, Sliced
-
3 Leaves Red Cabbage, Cut Into Strips
-
8 Rice Paper Rounds
-
1 Cup Peanut Butter
-
1 Lemon, Juiced
-
1 Tablespoon Tony’s Lite Seasoning
-
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
New Orleans Stuffed Mirliton
Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons…
Get Recipe