Spring Rolls with Peanut Dipping Sauce

PEANUT SAUCE
• 3 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 3 tablespoons water
• 1/4 cup Jif® Extra Crunchy Peanut Butter
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons honey
• 1 tablespoon red pepper flakes, crushed
•
SPRING ROLLS
• 12 pieces of filo dough
• 2 ounces rice noodles, cooked and drained
• 1 cup grated carrot
• 1 cup fresh mung bean sprouts
• 1/2 cup fresh cilantro, minced

PEANUT SAUCE
1. COMBINE soy sauce, oil, water, peanut butter, rice wine vinegar, ginger, honey and red pepper flakes in small saucepan on low.
ROLLS
1. MIX rice noodles, carrot, bean sprouts, and cilantro. Divide into 12 equal portions. Place one portion of mixture along one long side of apiece of filo dough.
2.Roll tigtly over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with remaining wrappers.
4. PLACE rolls seam side down on a cookie sheet with a Silpat liner. Cook at 350 degrees F for 30 minutes or until golden.
5. SERVE spring rolls with warm peanut sauce for dipping.