Springs Rolls w/ Peanut Sauce

Recently I found out that I have a few food sensitives, therefore I have been avoiding an array of ingredients including eggs, dairy, and wheat. With my love to cook, I have been trying out a lot new  recipes--some recipes have been great and some need tweaking. Don't worry I am only listing the recipes that turn out good!

These springs rolls are crispy, fresh, and surprising filling! They go great with this peanut sauce, which has become my new favorite condiment. I have served it over rice and as a dipping sauce for meat, veggies, spring rolls...

Spring Rolls with Peanut Sauce

Spring Roll

Spring roll wrappers, circle shape (found in the international section of the grocery store, Cost Plus, etc.)

Cucumbers, sliced thin

Carrots, julienned

Bean Sprouts

Butter Lettuce

Basil

Protein--tofu, chicken, or shrimp

Water

Directions:

-Place one spring roll wrapper at a time in warm water for 15 seconds

-Let wet spring roll wrapper rest for 30 seconds or until soft

-Layer lettuce and basil in the middle of wrapper, then add your desired veggies and protein on top

-Fold in the ends on the wrapper, then roll up the rest

-Serve with ponzu or peanut sauce

Peanut Sauce

1 cup of coconut milk

4 tablespoons on peanut butter

2 teaspoons sugar

3 teaspoons lemon or rice wine vinegar

1 teaspoon chili paste, like Sriracha

1 teaspoon curry powder

1 teaspoon soy sauce

Directions:

-Place all ingredients in sauce pan, stir, and bring to a simmer

-Let mixture simmer for 4 minutes, stirring periodically

-Can be served warm or cold and will keep for a week in the fridge

Enjoy!
Jamie