Spring Rolls and Peanut Sauce

Dizzle gets all the credit for this one. He is really into spring rolls these days, and I finally joined him. YUM. It’s also a bonus that he likes to prepare these himself. 🙂 Along with the little sous chef I contributed by doing some of the work in advance. Shredded carrots and cucumber, sliced pepper, chopped tofu, prepared rice, chopped cilantro, and made a big batch of peanut sauce. We love these so much I just bought a big box of the brown rice wrappers that will probably last a year. (Thank you Amazon.)

Peanut Sauce
  • 16 oz natural unsweetened peanut butter, creamy
  • ¾ cup low sodium soy sauce
  • ½ cup rice wine vinegar
  • ¼ cup lime juice
  • ¼ cup honey
  • 2 TB ginger paste
  • 1¼ cup water
  1. Add all ingredients to a blender and whiz until smooth.

Spring Rolls
  • grated carrot
  • grated cucumber (squeezed of excess liquid)
  • baby spinach leaves
  • sprouts
  • tofu prepared for thai
  • brown rice
  • thin sliced pepper
  • chopped cilantro
  • brown rice spring roll wrappers
  1. Dip a wrapper into a large bowl of warm water for approximately 30 seconds until pliable. Lay onto a cutting board. Place a few spinach leaves and about a tablespoon layer each of carrot, cucumber, rice, rofu, and pepper. Add a small pinch of sprouts and cilantro. Fold and wrap tightly. (Specific diagrams are usually on the package if needed.) Cut in half. Repeat.
  2. One serving is typically 2-3 rolls.


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