Veggie Fresh Rolls with Spicy Peanut Sauce

Veggie Fresh Rolls with Spicy Peanut Sauce | Living Healthy in SeattleVeggie Fresh Rolls with Spicy Peanut Sauce | Living Healthy in SeattleVeggie Fresh Rolls with Spicy Peanut Sauce | Living Healthy in SeattleVeggie Fresh Rolls with Spicy Peanut Sauce | Living Healthy in Seattle

Okay, I’m more than ready for summer.

Being all cozy under a thick blanket with a steaming mug of peppermint tea in hand is nice and everything, but the whole constantly shivering and scurrying from insufficiently heated building to car that takes eons to warm up back to poorly heated building thing is really getting old.

Point is, I’m not moving to North Dakota any time soon. (If you happen to reside in North Dakota, is it too late now to say sorry?)

A nice trip to the equator sounds splendid though.

I’d bask in the sun like the laziest lizard in existence (plus the addition of SPF 1,000 sunscreen), sip a tropical cocktail that really just tastes like a fruity smoothie, potentially run into Justin Bieber, and maybe munch on a couple veggie fresh rolls with spicy peanut sauce because even when it’s hot as heck out (in a good way), you gotta eat something. And that something better be refreshing… and healthy, since you’ll pretty much be living in a swim suit.

(You never know when the paparazzi will mistake you for a famous individual, plaster your bikini-clad body all over the Internet then proceed to exclaim how you purposefully forgot to shave your underarms and how you must have inhaled precisely fifty-seven too many bowls of ice cream in the past couple months due to a devastating break up from a smokin’ boyfriend you never had in the first place.)

Clearly my imagination is always working overtime.

But you want to know what helps ease the mind?

Cooking!

Or in this case, preparing because veggie fresh rolls and peanut sauce don’t actually require any cooking.

(If you’re someone who burns things on the regular, this recipe right here is for you.)

Delicate rice spring roll wrappers are stuffed with vermicelli rice noodles, creamy avocado, refreshing cucumber, crunchy carrot, crisp bell pepper, shredded red cabbage, baby mixed greens and flavorful Thai basil, then dunked in a creamy, spicy peanut sauce comprised of nutty peanut butter (of course), zesty lime juice, sweet brown sugar, minced garlic, fresh ginger, red curry paste and coconut milk.

Whoa! Summer in your mouth.

P.S. You can fill these puppies with pretty much anything you want, besides Oreos, strawberry yogurt or mashed potatoes… that might be kind of nasty.

P.P.S. If you prefer a thinner sauce, add some warm water. Like it spicier? Add more curry paste!

P.P.P.S. The original fresh roll recipe is from PCC. I just had to switch up the filling ingredients a bit.

P.P.P.P.S. If you’re a vegetarian or vegan, make sure the red curry paste you’re using is fish free!

Veggie Fresh Rolls with Spicy Peanut Sauce

Serves 6

  • 2 ounces vermicelli rice noodles
  • 6 white rice spring roll wrappers
  • 1 ripe avocado; sliced into long, thin strips
  • 1/4 cucumber; peeled and seeds removed if necessary, sliced into long, thin strips
  • 1/2 medium carrot; sliced into long, thin strips
  • 1/2 small yellow, red, or orange bell pepper; sliced into long, thin strips
  • 3/4 cup red cabbage; shredded
  • 3/4 cup mixed baby greens
  • 12 Thai basil leaves
  • Spicy Peanut Sauce:
  • 1/2 cup creamy peanut butter with salt (no added sugar or oil)
  • 1 teaspoon fresh lime juice
  • 1 teaspoon brown sugar
  • 1 clove garlic; minced
  • 1/2 teaspoon fresh ginger; chopped fine
  • 1 teaspoon red curry paste
  • 3 tablespoons coconut milk
  1. For the rolls, soak the rice noodles in hot water until soft and pliable, about 15 minutes. Drain and set aside.
  2. Fill a large dish with warm water. Soak one spring roll wrapper in the water until pliable, 5 to 15 seconds. Remove the wrapper to a clean, dry surface.
  3. Place 1/6 of the rice noodles, avocado, cucumber, carrot, bell pepper, cabbage and greens on the lower third of the wrapper, leaving a 1-inch border. Top with 2 basil leaves.
  4. Bring the bottom edge of the spring roll wrapper up and over the filling and snugly start to roll it up. Tuck in the sides, like a burrito, and continue rolling until completely wrapped. Repeat with the remaining ingredients. Cover rolls with a moist towel while you finish the rest.
  5. Cut the rolls in half on the diagonal and serve with dipping sauce.
  6. For the sauce, whisk all ingredients until combined. If your peanut butter is stiff, you can microwave it for 10 seconds or so before mixing in the rest of the ingredients. If you prefer a thinner sauce, add some warm water until the desired consistency is reached. Different brands of peanut butter will result in different sauce consistencies as well.

 

 

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