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Recipe by Victoria Dwek

Rice Paper Spring Rolls with Peanut-Coconut Dipping Sauce

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Parve Parve
Easy Easy
4 Servings
Allergens

Watch this and 3 other amazing ways to use coconut milk here!

Ingredients

Spring Rolls

  • 1 package rice paper spring roll wrappers

  • 1 mango, sliced into thin strips

  • 1 cucumber, sliced into thin strips

  • 3 carrots, julienned

  • 1 bell pepper, thinly sliced

  • 1 handful shredded red cabbage

Light Peanut Dipping Sauce

  • 4 tablespoons PB2

  • 2 tablespoons coconut milk

  • 1 tablespoon hoisin sauce

  • 1 tablespoon Glicks Soy Sauce

Directions

Prepare the Spring Rolls

1.

Have all your vegetables prepped and ready before you begin. Prepare a place where you will be rolling your spring rolls. I like to use a wooden cutting board lined with wax paper.

2.

Choose a plate that is larger than the spring roll wrappers. Add six tablespoons of warm water to the plate.

3.

Take one spring roll wrapper and place it into the water for 10 seconds. Flip and place into the water for another 10 seconds. The wrapper should now be pliable but still solid and not mushy.

4.

Place wrapper on the cutting board. Add desired fruit/veggies across the center. It’s easier if you place them lower down on the wrapper. Fold the bottom of the wrapper tightly over the filling, fold in the sides tightly, then roll up, egg roll-style.

5.

Repeat until all the filling is used up. Add water once there is too little in the plate (I added another couple tablespoons at one point).

Prepare the Dipping Sauce

1.

Whisk together all ingredients.

To Serve

1.

Serve spring rolls alongside dipping sauce.

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Rice Paper Spring Rolls with Peanut-Coconut Dipping Sauce

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