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Rainbow Carrot Summer Rolls with Spicy Peanut Sauce
4.3 from 8 votes

Rainbow Carrot Summer Rolls with Spicy Peanut Sauce

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!

Prep Time
15 mins
Servings: 9 rolls
Course: Appetizer
Cuisine: Vietnamese

Ingredients

  • carrot assorted rainbow
  • watercress leaves
  • 9 spring roll wrappers find them in the Asian food section or online
sauce
  • 1/2 cup peanut butter I used unsalted and unsweetened, smooth
  • 3/4 cup coconut milk
  • 1 Tbsp chili sauce
  • 1 tsp fish sauce Thai
  • 1 Tbsp brown sugar
  • 1 Tbsp ginger grated fresh
  • 1 Tbsp tamari soy sauce
  • 1 Tbsp rice wine vinegar
  • lime juice of 1
  • 1/4 cup water
  • sesame oil dash

Instructions

    Cup of Yum
  1. Peel and cut your carrots into very slim matchsticks, about 5" long.
  2. 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.
  3. Pile on some carrot sticks, but not too many or it will be difficult to wrap up. See diagram above.
  4. 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.
  5. Cut the rolls in half with a sharp knife and serve with Peanut Sauce on the side.
  6. 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.