How to Cook At Home Thai Style Veggie Summer Rolls w/ Peanut Sauce

How to Cook At Home Thai Style Veggie Summer Rolls w/ Peanut Sauce Delicious, fresh and tasty.

Thai Style Veggie Summer Rolls w/ Peanut Sauce. Place the ingredients for the peanut sauce in a food processor or blender. The mint and coriander leaves should be beautifully visible on the top. Do the same with the rest of the rolls.

They are served with a spicy Peanut Wasabi Sauce and sprinkled with black and white sesame seeds.

Recipe adapted from The Food Matters Cookbook by Mark Bittman and The Sprouted Kitchen by Sara Forte.

Amounts for stuffing ingredients listed above are approximate, adjust them to suit your tastes and needs.

You can have Thai Style Veggie Summer Rolls w/ Peanut Sauce using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Thai Style Veggie Summer Rolls w/ Peanut Sauce

1. You need of For the rolls:.

2. It’s 5 of rice paper wraps.

3. Prepare 1 of carrot.

4. It’s 100 g of cucumber.

5. Prepare 100 g of red bell pepper.

6. You need 5 sprigs of coriander.

7. You need 5 sprigs of mint.

8. It’s 5 leaves of lettuce of choice.

9. It’s of For the dipping sauce:.

10. Prepare 15 g of powdered peanut butter.

11. Prepare 1 of lime.

12. You need 1 tbsp of sriracha.

13. It’s 3 tsp of hoisin sauce.

14. Prepare 1 tsp of (spicy) sesame oil.

15. It’s 1 tsp of sweetener of choice / sugar.

Preparation tips: If you like to smother your spring rolls in sauce, you might want to double the sauce recipe.

Make it gluten free: Use tamari instead of soy sauce.

Peanut sauce might sound a little weird to anyone who has not tasted it before, but once you have experienced it you will never forget this Thai delight.

Peanut sauce is actually pretty versatile.

Thai Style Veggie Summer Rolls w/ Peanut Sauce instructions

1. Cut veggies into thin strips. Try using your veggie peeler 👍.

2. Add lukewarm water to a big shallow plate. Dip the rice paper wrap into water. Make sure its wet from both sides. Place on cutting board or work surface. Work fast! :).

3. Add ~4 leaves of mint and ~4 leaves of coriander onto your wrap with the backside of leaves facing upwards (for aesthetic purposes).

4. Add a few strips from all the veggies and some lettuce. Dont overfill!.

5. Roll the wrap tightly about 2/3 of the way, then tuck in the sides and finish rolling all the way till the end. The mint and coriander leaves should be beautifully visible on the top..

6. Do the same with the rest of the rolls..

7. For the sauce measure out some powdered peanut butter (although regular peanut butter will work fine, just more calories). Squeeze the juice of one lime on top. Add the rest of the ingredients and mix..

8. The sauce is sweet-spicy-sour and deliciously rich. If youre not a fan of bold flavours I would recommend making half of the sauce and thinning it out with some water..

9. Makes 5 rolls for a light meal or to share as a starter..

You can use peanut sauce on noodles, stir fry, with spring rolls or just about anything that you want to taste […] Working with one at a time, wet rice paper with water and lay out on a clean surface.

Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp.

If you have leftover veggies like I did, just serve them on the side - another great vehicle for peanut sauce!

Summer Veggie Rolls with Spicy Peanut Lime Sauce.

Drain in a colander and run under cold water until cool.