Paleo Thai Vegan Mango Basil Summer Rolls
Thai Coconut Chill Sauce Recipe:
13.5-ounce unsweetened coconut milk (full fat for better consistency and full flavor)
1/4 cup of Thai red curry paste ( 2 ounces)
¾ cup unsweetened (natural) creamy almond butter
½ tsp salt
¾ cup coconut sugar
2 tablespoons of apple cider vinegar or white vinegar
½ cup water
Put all ingredients into a pot and whisking constantly bring to a very gentle boil over medium heat.
Let simmer for 3-5 minutes over low heat
Take off heat and cool!
Stores very well in a glass jar in the refrigerator . it will thicken, so eat up before serving and add a little water if necessary
- Whatever ingredients you want… go for it- be creative! This is one of my favorite right here!
- 8 rice paper wrappers
- a few torn leafy greens ( butter lettuce, soft lettuce is great)
- 1 medium cucumber
- 2 medium carrots
- 1/4 of small red cabbage
- a handful of fresh mint or thai basil
- 1 avocado
- a couple green onions
- 1 mango
- crushed peanuts for topping
Adapted from earthyandy.com
Slice ALL ingredients necessary into thin strips about 3 inches long. Slice the avocado and mango into pieces.
Soak one rice paper wrapper at a time into a bowl of warm water for about 15-30 seconds.
Put rice paper on a counter or cutting board
Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado and mango. Wrap like a burrito fold top over and push ingredients back and then the left and right sides towards the middle. Fold over, tuck and roll delicately but firmly! (If your first ones fall apart.. it still tastes good so no losses! :)
Cut the rolls in half if you want to enjoy its beauty and place on a serving platter
drizzle or dip in your choice of sauce or wrap individually and store in an air tight container for later!