Appetizer - Vegetable Spring Rolls & Thai Peanut Sauce

By á-849

Ingredients

• Spring Rolls
• 1/2 Cup bean sprouts
• 1/3 Cup head of green cabbage, chopped
• 5 green onions, chopped
• 1 Cup thin rice noodles, cooked
• 1/4 Cup fresh herbs, chopped (cilantro, basil or mint)
• 1/4 Cup carrots julienned
• 1 tbsp limejuice
• 1 tbsp soy sauce
• 1/2 tsp fresh ginger, grated.
• Peanut Sauce
• 1 13.5ounce can of coconut milk
• 2 ounces (1/4cup) of Thai red curry paste
• 3/4 cup unsweetened (natural) creamy peanut butter
• 1/2 tbsp salt
• 3/4 cup sugar
• 2 tbsp of cider or white vinegar (do not use red wine or balsamic)
• 1/2 cup water

Preparation

Step 1

Spring Rolls:


Toss all ingredients together. Wrap ingredients in rice paper… makes about 10 to 12 individual rolls.


Peanut Sauce:


Put everything into a medium heavy-bottomed pot and bring to a gentle boil over medium heat, whisking constantly. Let mixture simmer for 3 – 5 minutes over low heat; be careful not to let the mixture scorch at the bottom. Take pot off heat and serve. Sauce keeps in glass container in fridge for weeks. Will thicken, so thin out with water, reheat & serve. Freezes beautifully.