Ingredients Weight Measure
Tropical fruits & juice (fresh or canned), pureed 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Lime juice, fresh 3 Tbsp.
Salt 1 tsp.
Rice vermicelli 4 oz.
Carrots, large, peeled & grated on large holes of box grater 2 ea.
Peanuts, roasted, unsalted, coarsely chopped 2/3 cup
Mango, large, chopped fine 1 ea.
Kiwi, chopped fine 1 ea.
JalapeƱos, or Thai chiles, stemmed, seeded and minced 2 ea.
Cucumber, large, peeled, seeded and cut into matchsticks 1 ea.
Red Leaf or Boston lettuce, leaves, halved lengthwise 6 ea.
Rice paper wrappers, round, 8" in diameter 12 ea.
Thai basil leaves or mint leaves, torn into 1/2" pieces 1 cup
Cilantro leaves 1 cup
Water 2 qt.

Tropical Peanut Dipping Sauce

Ingredients Weight Measure
Peanut butter, smooth 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Tropical fruit juices 1-1/2 cups
Tropical fruits, pureed 1/4 cup
Tomato paste 2 Tbsp.
Peanut or vegetable oil 1 Tbsp.
Garlic cloves, minced 6 ea.


  1. Combine pureed fruit and juices, TABASCO® Chipotle Pepper Sauce, and lime juice in a small bowl; set aside.
  2. Bring 2 quarts of water to boil in medium saucepan. Stir in salt and rice vermicelli. Cook until noodles are tender, but not mushy (approximately 3-4 minutes).
  3. Drain noodles and rinse under cold running water.
  4. Combine carrots, peanuts, mangoes, kiwis and jalapeƱos in a small bowl. Add TABASCO® Chipotle Pepper Sauce and fruit sauce mixture, reserving 1 Tbsp. for cucumbers. Toss to combine. Toss cucumbers in reserved sauce mixture.
  5. Place lettuce on platter.
  6. Spread clean, damp kitchen towel on work surface.
  7. Fill 9" pie plate with 1" to 2" room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, approximately 10 seconds. Lay softened wrapper on towel.
  8. Scatter 6 Thai basil leaves and 6 cilantro leaves over each wrapper.
  9. Arrange 5 cucumber sticks horizontally on wrapper; top with 1 Tbsp. carrot mixture; then arrange about 2-1/2 Tbsp. noodles on top of carrot mixture.
  10. Wrap spring roll by folding up the bottom 2" border of wrapper over filling. Fold left, then right edge of wrapper over filling. Then roll filling to top edge of wrapper to form tight cylinder.
  11. Set spring roll on 1 lettuce leaf on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling.
  12. For the Tropical Peanut Dipping Sauce, whisk peanut butter, TABASCO® Chipotle Pepper Sauce, fruit juices, fruit puree and tomato paste in a small bowl.
  13. Heat oil and garlic in small saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in peanut butter mixture; bring to a simmer; then reduce heat to medium-low. Cook, stirring occasionally, until flavors blend, about 3 minutes. Sauce should have a ketchup-like consistency.
  14. Serve spring rolls with dipping sauce, wrapping lettuce around exterior of each roll.

Yield: 12 servings