Fresh Rolls With Peanut Sauce
This is easily one of my favorite summer appetizers or afternoon meals that’s so delicious and hits all the refreshing spots! Traditional rice paper rolls have rice noodles inside and sometimes I’ll even make them with fried tofu or marinated mushrooms.
I wanted to out a fresh spin on these and pack it full of fruits and veggies! I love spinach as the base and the berries make such a bright addition. These do not skimp out on the flavor and the peanut sauce is the perfect thing to bring it all together.
I even like to prep all the veggies and the sauce so that during the weekends when I’m looking for a fresh snack, I’ll roll a few up and they’re so much more fresh made to eat!
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Makes about 10 rolls:
The Goods:
For the rolls:
1 package rice paper wraps
1 cup chopped strawberries
1 cup chopped blackberries
1 mango, sliced
2 radish, sliced
1 avocado, sliced
1 large bowl chopped spinach
For the peanut sauce:
1/2 cup organic creamy peanut butter
1/4 cup filtered water
3 tbsp coconut aminos
2 tsp sriracha
1 tsp rice vinegar
1/2 lime squeezed
1 tbsp agave
The Method:
Chop and slice all your fruits & veggies and place them on a few plates to keep them organized.
Grab a shallow bowl that’s as wide as your rice paper rolls (a saucepan works too) and fill with cold filtered water.
In a bowl, add all ingredients for the peanut sauce and mix well. Taste test for desired sweetness and spiciness. Set aside.
Grab one rice paper wrap and soak it in the water until it softens and resembles the texture of what I imagine to be a jelly fish.
Once its soft, put it flat on a clean surface. First put down desired fruit or avocado, then spinach and wrap it up like a burrito!
I find that putting it on and covering with a wet kitchen towel is the best way to preserve them when making a lot.
Roll them up until you are out of ingredients and store your left over rice paper wrappers in an airtight bag in your pantry.
Enjoy immediately!
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