Vegan Thai Spring Rolls
These thai spring rolls are an incredibly popular restaurant item but if you haven't made them yourself, you are missing out! They are very simple to make and you can easily adapt the ingredients to fit your taste or nutritional needs. The peanut sauce can also be replaced with any dipping sauce you so choose.
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 mango, peeled and julienned
- 4-5 green onions, chopped
- 1 small head of romaine lettuce
- handful of cilantro, chopped
- Rice paper (preferably brown, when available)
- 1/2 cup all natural peanut butter
- 1, 8 ounce can of coconut milk
- 1/4 cup lime juice
- 1 Tbsp rice wine vinegar
- 1/4 cup low-sodium soy sauce
- 1/8 - 1 tsp hot sauce or chilli flakes (according to your preference for spice)
- 1, 1/4" piece ginger
- 1 clove garlic
- 1/2 cup agave
- Large bowl
- Cutting Board
- Sharp knife
- Clean dish cloth
Place steaming hot water in a large bowl. Have your cutting board, ready-cut ingredients, knife and dish cloth ready to go. Place a piece of dried rice paper into the hot water. Once it becomes soft (30 seconds or so) remove it from the water and place on a cutting board. Dab gently with a dish cloth to remove excess moisture. Place a few slices of each vegetable and mango in the centre of the roll with 2 inches on the ends. Sprinkle with green onion and cilantro.
Fold the two ends into the centre and then, roll, folding one side over the ingredients and continuing to roll until it is a tight and neat package. We love this demo from vietworldkitchen.
To make the dipping sauce, place al ingredients in a blender and combine. Keep refrigerated until use.