Make Thai Peanut Sauce and Vegan Rice Paper Rolls
Description
This is such a versatile meal based on what you have in your fridge and, it can be made in advance for a gathering of family and friends or as a healthy lunch box meal. You can keep it simple, with some basic ingredients; carrot, avocado, cucumber, lettuce or mix it up with some rice noodles, alfalfa, cooked mushrooms, rice, cabbage – the choices are endless!
It’s a really light meal for the warmer months and you can even ‘double-wrap’ the rolls and put them into your air fryer for a healthy, crunchy spring roll.
Vegan Thai Peanut Sauce – Makes about 2 cups
This recipe makes about 2 cups of sauce. You don’t need that much for your rice paper rolls, but trust me…you will want to make the full recipe so you can use it in a stir fry, as a dipping sauce or over a salad – it’s delicious!
Ingredients
6 thin slices of ginger (with skin on)
2 cloves garlic
1/2 cup freshly squeezed orange juice (about 2 small oranges)
1/3 cup lime juice (about 2 limes)
1/4 cup tamari
1/3 cup maple syrup
1/3 cup sesame oil
1/2 cup smooth peanut butter
1 teaspoon salt
pinch-1 teaspoon cayenne pepper
Method
Step 1: Gather your ingredients and place them into the blender
Step 2: Blend all together in your Kuvings Vacuum Blender
Place the lid on the jug and the noise-reduction cover on
Touch ‘power on’ button
Select auto blend button
Let the blender do its thing
Step 3: Pour into a small dish for dipping
Pour some of the sauce into a dish for dipping your rice paper rolls into
Use the rest in a stir fry or over a healthy salad
Rice Paper Rolls – Makes about 8-10 Rolls
8-10 organic brown rice paper roll wrappers
3-5 pieces of curly leaf lettuce
1/4 red capsicum (pepper)
1/2 carrot
1/2 cucumber
1 ripe avocado
1 spring onion stalk
small handful alfalfa sprouts (or any sprouts)
small handful coriander leaves (finely chopped)
small handful mint leaves (finely chopped)
Optional other ingredients for fillings
2 slices purple/red cabbage
2 radishes
1 small grated beetroot
1 cup mushrooms, sliced and lightly sautéed
small handful watercress or other sprouts
cooked vermicelli rice noodles
cooked brown/jasmine rice
2 slices firm tofu
Method
Step 1: Prepare all of your fillings
Slice everything up and place on a large chopping board (that way you can grab whatever filling you like as you go)
Step 2: Prepare your rolls
Fill a bowl with warm water
Place a clean dry tea towel on your bench/chopping board (you will put your wet rice paper wrapper onto this surface)
Submerge the rice paper wrapper into the water, let it sit for a moment to become soft (but not too soft)
Grab it with both hands and lay it down gently on your tea towel
Step 2: Fill your wrappers
Start with your lettuce, place a couple of pieces onto the middle of the wrapper (make sure you have room at both sides to fold)
Next pile your other ingredients, carrot, cucumber, avocado, rice, mushrooms etc.. whatever vegetables you have cut up onto your lettuce
Sprinkle your herbs/spring onion across the top of your mix
Note: make sure you keep the ingredient pile tight (and not too large) otherwise you won’t be able to fold and roll it
Grab the end of the wrapper (closest to you) and fold it over your ingredients, then fold in both sides so each end is closed (like a burrito). Then firmly roll it up.
Continue until all ingredients/wrappers are done.
Having trouble?
If your wrapper tore, maybe use less ingredients or be more gentle rolling it up
If your wrapper didn’t roll very well, maybe leave it in the water longer so it is more pliable and easy to bend
If your ends didn’t fold in, maybe cut your ingredients shorter so you can fold them in
If your wrapper got stuck to the tea towel, maybe work a bit faster and don’t let it dry out too much