Vietnamese Spring Rolls with Ginger Peanut Sauce
Ingredients
Ginger Peanut Sauce:
- 3/4 cup coconut milk
- 2 tbsp red curry
- 1/3 cup peanut butter natural
- 1 tsp soy sauce
- 1 tsp apple cider vinegar
- 3 tbsp honey or agave syrup
- 1/4-1/3 cup water
Spring Rolls
- 6 rice spring roll papers
- 1 red pepper thinly sliced
- 2 carrots thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 3 tsp grapes thinly sliced
- 1 large bunch cilantro or parsley
Instructions
For the Ginger Peanut Sauce
- For the peanut sauce, first shake well your can of coconut milk. Then add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the honey is dissolved and everything is heated through. Taste and add more red curry paste if you prefer (start with just 1 tablespoon). Then thin the sauce with water to the consistency you desire.
For the Spring Rolls
- To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
- Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, grapes and thinly sliced red cabbage.
- Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.