Vegetable Spring Rolls With Spicy Ginger Peanut Sauce
Hi friends Procrastinated on my work this morning by making spring rolls... With a spicy ginger peanut sauce... For breakfast. True story. I've been a little insta silent this week- which is on purpose. Sometimes we all need a little "no-phone" time. Ya feel But these where just too yummy not to share. Peanut sauce made with natural pb, liquid aminos (or soy sauce), ginger, garlic, maple syrup, light canned coconut milk, red chili flakes. WHOOPS-- wrap contents! cilantro, rice noodles, radish, red bell pepper, red cabbage, carrot.
Carrots, 2 large, julienned
Red cabbage, 1/4 small, thinly sliced
Red bell pepper, 1 medium, thinly sliced
Red globe radishes, 1/2 cup, thinly sliced
Cucumber, 1 small, thinly sliced
Cilantro, 1 bunch, roughly chopped
Rice noodles, 2 cups, cooked, cooled down
Brown rice wraps, 12, 8 1/2 inches in diameter
Spicy Ginger Peanut Dipping Sauce:
Peanut butter, 2/3 cup, crunchy or smooth
Ginger, 1 tablespoon, grated
Garlic, 3 cloves
Maple syrup, 3 tablespoons
Liquid aminos (or soy sauce), 3-4 tablespoons
Canned coconut milk (light), 3- 4 tablespoons
Red pepper flakes, to taste
Make rice noodles per package directions. Allow time for them to cool. Speed up this process by running them under cool water.
Clean and prepare vegetables.
Prepare dipping sauce by combining all the ingredients in a food processor except red pepper flakes. Blend until smooth. Add red pepper flakes to taste.
Assemble rolls: Fill a shallow dish with very warm water. Submerge one of the wraps in the warm water until softened but still slightly stiff, 15- 25 seconds.
Lay the softened wrapper on your work surface.
Quickly place rice noodles, veggies and chopped cilantro on the lower-middle section of the wrapper.
Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom.
Repeat with remaining rolls.
Serve right away with dipping sauce.