Rainbow Carrot Summer Rolls with Spicy Peanut Sauce
User Reviews
4.3
12 reviews
Good
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Prep Time
15 mins
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Servings
9 rolls
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Course
Appetizer
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Cuisine
Vietnamese
Rainbow Carrot Summer Rolls with Spicy Peanut Sauce
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Rainbow Carrot Summer Rolls with Spicy Peanut Sauce ~ easy Vietnamese summer rolls are a healthy, vegan, low carb and gluten free appetizer or light meal!
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Ingredients
- assorted rainbow carrots
- watercress leaves
- 9 " spring roll wrappers find them in the Asian food section or online
sauce
- 1/2 cup smooth peanut butter I used unsalted and unsweetened
- 3/4 cup coconut milk
- 1 Tbsp chili sauce
- 1 tsp Thai fish sauce
- 1 Tbsp brown sugar
- 1 Tbsp grated fresh ginger
- 1 Tbsp Tamari soy sauce
- 1 Tbsp rice wine vinegar
- Juice of 1 lime
- 1/4 cup water
- Dash of sesame oil
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Instructions
- Peel and cut your carrots into very slim matchsticks, about 5" long.
- Put a few inches of warm water in a large shallow dish, like a pie plate. Dip a spring roll wrapper into the water and let it soak for about 15 seconds. Remove and lay it on a cutting board or other flat surface. Arrange a few watercress leaves, right side down, in the center of the roll. See photo above.
- Pile on some carrot sticks, but not too many or it will be difficult to wrap up. See diagram above.
- Wrap the roll up, starting by folding in each side, then rolling up from the bottom. Set aside and cover with a damp paper towel while you finish the rest of the rolls, being careful not to let them touch each other as they sit, or the wrappers will stick to each other.
- Cut the rolls in half with a sharp knife and serve with Peanut Sauce on the side.
- To make the sauce, combine everything except the sesame oil in a small saucepan and bring to a simmer. Simmer gently for a minute or two. Add more water if the sauce seems too thick. Taste it and adjust any of the ingredients to your liking. Add the sesame oil after you take the sauce off the heat.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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