Proper Nutty Peanut Butter


Rainbow Vegetable Rice Paper Rolls with Spicy Peanut Dipping Sauce

These Vietnamese fresh spring rolls are light, healthy and delicious! Packed with Summer flavours - lots of fresh herbs and crunchy veg. They make a great lunch, snack or starter and are vegan and gluten free too!

Method

  1. For the sauce, heat the veg oil in a small pan and gently fry garlic, ginger and chilli.
  2. Add peanut butter, soy sauce, coconut milk, lime juice & simmer for a couple of minutes.
  3. To assemble the rolls, dip a rice paper into a shallow bowl of cold water until it begins to soften (don’t soak!) and place on a plate. It will continue to soften as you go.
  4. Lay mint & coriander leaves along the centre of the rice paper, place julienne veg in a line over the herbs.
  5. Fold the rice paper down over the veg, tuck in both ends and then roll up as tightly as you can. This can be tricky at first but it gets easier! And they still taste great even if they are a little messy!
  6. Place the roll seam side down on a serving plate and repeat to make more rolls.
  7. Pour the sauce into dipping bowls to serve alongside the vegetable rolls.

If you have leftover veggies from making the rolls, you can just dip them in the sauce! This sauce is also the perfect accompaniment to chicken skewers (Satay), noodle/veggie bowls, or raw vegetables/salad as in Indonesian Gado Gado.

Ingredients

  • For the peanut dipping sauce:
  • - 1 tsp vegetable oil
  • - 1 clove of garlic, crushed (or 1 tsp prepared garlic/garlic paste)
  • - 1-2 tsps grated fresh ginger (or ginger paste)
  • - ½ -1 red chilli finely chopped and/or chilli powder, adjust for desired heat level
  • - 2 Tblsp Proper Nutty Peanut Butter
  • - ½ cup (8 Tblsp) coconut milk (canned)
  • - 1 Tblsp gluten free light soy sauce (Tamari)
  • - Juice of half a lime
  • -------------------------
  • For the rice paper rolls:
  • - 12-16 Vietnamese rice papers (16cm)
  • - Few sprigs of fresh mint
  • - Handful of coriander leaves
  • - Assortment of veg cut into matchsticks/small julienne eg. 1 carrot, ½ cucumber, 3 spring onions, ½ red pepper, ½ yellow pepper, 100g red cabbage (or use whatever combination of veg you prefer!).