• 1 Envy™ Apple
• Thin Rice Noodles
• 1 Carrot
• 1 Cucumber
• 1C Shredded Red Cabbage
• 6 Sprigs of Mint
• 8 Sheets of Round Rice Paper
• 4T Honey
• 2 Cloves of Garlic, Minced
• ½ C Peanut Butter
• 2T Taylor Pass Honey
• 2T Rice Vinegar
• 1T Sesame Oil
Prepare thin rice noodles per package directions and set aside.
Thinly slice Envy™ into bendable wedge slices. Reserve a few Envy™ wedges to use as a garnish.
Wash and peel carrot and cucumber, then slice into pencil thin shreds.
Wash cabbage and mint and place with other ingredients.
Heat honey in the microwave for 5-10 seconds.
Soften rice paper by individually soaking in a small bowl until translucent.
Remove rice paper from water, then add a small portion of Envy™, carrot, cucumber, cabbage, and mint.
Drizzle a small amount of honey over the ingredients.
Carefully roll rice paper around ingredients, then fold side edges.
Continue until each of the 8 rolls is prepared.
Garnish with thin slices of Envy™ on top of each roll.
In a dry saucepan over medium heat, add garlic and sauté until fragrant.
Whisk in peanut butter, honey, vinegar, and sesame oil.
When ingredients are fully mixed, remove from heat and transition to serving bowls for dipping.