Spring Rolls with Spicy Peanut Sauce
Spring Rolls with Spicy Peanut Sauce
1 cup shredded Napa cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
3 finely sliced green onions
1 thinly sliced red pepper
1 thinly sliced cucumber
1 bunch cilantro sprigs
8-inch round rice papers
Dash of sea salt and fresh cracked pepper
When vegetables are prepped, place rice paper in warm water bath for 5 seconds. Remove from water and lay rice paper on flat surface. Arrange shredded cabbages and carrots across center of rice paper. Layer slices of red pepper, sliced cucumber, green onions and cilantro sprigs lengthwise on cabbage. Add dash of sea salt and pepper. Tightly wrap up spring roll with rice paper and slice into smaller sections if desired. Serve with Spicy Peanut Sauce.
Spicy Peanut Sauce
1 clove garlic
1 tablespoon Bragg’s Liquid Aminos
1/4 cup rice vinegar
2 tablespoons pecan oil
2 tablespoons creamy natural peanut butter
1 tablespoon chili sauce
1/2 cup chopped cilantro
Combine all ingredients in food processor and blend until smooth. Stir in chopped cilantro and serve with spring rolls.
****************************************************
These spring rolls were at hit at “Cocktails in the Garden” at the Atlanta Botanical Garden this week! They are full of wonderful fresh produce and the spicy peanut sauce is just dreamy. It’s all about the sauce here. There are many ways to make peanut sauce but this has a little more Georgia in it with local Pecan Oil from Oliver Farm http://www.oliverfarm.com/. Delicious! The peanut sauce hits on all marks with sweet, salt and spice and it is smooth and creamy so it makes you want to keep licking the bowl. You can pour the peanut sauce on top or dip your spring rolls in it. You can even use it as a little salad dressing on all your shredded vegetables if you run out of rice paper! Spring rolls work well as a fresh appetizer or can be made into a meal if you add a little cold shrimp or a little shredded chicken. Cheers, M
