Fresh Spring Rolls + Addicting Thai Peanut Sauce + Cats
Happy Wednesday Everyone!
I’m loving the new lightbox, and so are my cats!!
This new lightbox also means you can finally see my images in the beautiful light they deserve 🙂 Still working on my technique though… hope to keep getting better and better with practice.
Ingredients for Rolls
- 1 Carrot
- Half an Avocado
- Purple Cabbage (about 1/2 C Thinly Sliced)
- 2 – 3 Green Onions
- Thinly Sliced Cremini Mushrooms
- 1 Bell Pepper (any color you prefer! – I’m a cheapskate – so I always go green)
- 4 Spring Roll Wrappers
Ingredients for Sauce
- ~ 1/2 C All Natural, no Sugar added Peanut Butter
- 1 – 2 T Rice Vinegar
- 1 Lime Juiced
- 1 – 2 T Tamari
- Drizzle of Honey
- 1 T Coconut Milk
- Vegetable Broth (as needed)
- Knob of Ginger, Pealed and chopped up (or grated if you’re not using a blender)
- Optional: For extra richness I add other nuts – in this case I added pine nuts
- Chili Paste/Sriracha to taste
Directions for Sauce
- I always prep the sauce first and chill it while I’m doing other things. The recipe is very simple! I start with all the wet ingredients first into the blender.
- Add Rice Vinegar, Lime Juice, Tamari and Coconut Milk to the blender. Then add in the Peanut Butter, Pine Nuts (if using), Honey and Ginger. Blend well.
- Add in vegetable broth (or water) as needed to thin the sauce to a desired thickness. If you end up making it too thin – just add more Peanut Butter or Other Nuts.
- Once you’re happy with the sweet/tangy/salty combo you have with your sauce – add some sriracha/chili paste as desired for spice!
- If you want your sauce richer, add more coconut milk. If you want it tangier, add more Lime or Vinegar or both. If its too tart/salty for you, add in more sweetness from the Honey, and thin with some coconut milk or water.
Directions for Spring Rolls
- I always prep all my ingredients first. You want things to be small and match stick sized, so they fit well into the roll. You’ll want enough of the firm ingredients, such as carrots and bell peppers, to maintain the structure of your roll. Don’t add too many soft things like the mushrooms/avocado.
- Once all your ingredients are prepped. Soak your rice paper wrapper in warm water for a few moments until softening – but still a bit firm.
- Place the Sheet down textured side up (this goes on the inside – you’ll know you did it wrong if you have the worlds stickiest spring roll…).
- Place ingredients about 1/4 the way up the roll, in the center, making sure you use enough firm ingredients to keep the structure of the roll firm, otherwise you’re going to end up with a squishy bite.. I roll mine simply by folding up the bottom portion over my ingredients, then carefully folding the left side over about an inch, and same with the right.
- Then firmly start to pinch down and roll up the roll, keeping things tight. I find that when you pussy-foot around it too much is when you have loose rolls. If you’ve moistened your paper correctly – you should be able to roll it up pretty firmly without any breaks. Just avoid anything too pokey come out the sides, as that can burst it.
- Serve with a side of the sauce, and extra sriracha is your a spicy person.
My friend pointed out you wouldn’t eat these with chopsticks… but… but.. look how pretty they are! 🙂