Tahoe recipe: Yummy spring rolls with spicy Thai peanut sauce | SierraSun.com

Tahoe recipe: Yummy spring rolls with spicy Thai peanut sauce

Arica Davis
Yummy Fixins

Vietnamese spring rolls are one of my favorite snacks. I especially love the peanut dipping sauce, which I can eat by the spoonful!

These spring rolls are packed full of raw veggies, making them a healthy treat. Assembling spring rolls can be fun for the whole family; just chop up the veggies and let everyone help put them together.

The most important thing is to have all of your ingredients prepped and ready to go before you begin, as this will make the assembling process move along quickly. Get creative and add in shrimp, cabbage, tofu, jicama, cooked vermicelli noodles, or any other veggies you like.

You can find rice paper rounds at most grocery stores near the red curry paste. If you're not sure how to assemble these tasty treats, there are plenty of videos online that provide step by step instructions. Enjoy!

SPRING ROLLS WITH SPICY THAI PEANUT SAUCE

Makes 10 spring rolls

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Peanut sauce ingredients:

1 cup full fat coconut milk

2 tablespoons red curry paste

1/2 cup creamy peanut butter

2 tablespoons apple cider vinegar

1/4 cup of water

Directions:

Mix the curry paste in the water and whisk until all clumps are gone. Place the curry paste mixture with remaining ingredients into a pot, bring to a simmer, stirring constantly. If it's not spicy enough, just add more curry paste and stir well. Let simmer for about 5 minutes then remove from heat. Set aside until ready to use.

Spring rolls ingredients:

Ten 8-inch rice paper rounds

8 ounces bean sprouts

1 English cucumber, julienned

1 cup shredded peeled carrots

1 bell pepper, julienned

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves

1/2 cup fresh cilantro leaves

1/2 cup cashews or peanuts

Directions:

Prepare veggies and lay them out on a clean surface. Fill a pie pan with warm water. Dip one round into the water for five seconds or until soft. Lay wrapper flat on a damp cutting board. Place a pinch of each the bean sprouts, cucumber, carrots, and bell pepper along with a pinch of basil, mint, cilantro, and lastly cashews and mixed greens, leaving about two inches uncovered on each side.

Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Place on a plate seam down. Repeat with remaining ingredients. Serve with peanut dipping sauce.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.