Veggie Spring-Rolls with Thai Peanut Sauce

 (SO easy, and you can use any/all veggies!!)

Hello Everyone! ...Yes, this is South-East Asian inspired again but this is seriously so easy, so healthy and such a great way to use up any CSA vegetables you may still have hangin' out in the fridge.

I happened to have cabbage, kohlrabi, broccoli, peppers and carrots ..but the great thing about this is that you can literally use whatever vegetables you have / you want.....

 What you need:

1. Your Vegetables,
2. Rice Paper Rolls (you can get them at natural food stores like FoodWorks or Whole Foods),
3. A bowl full of room temperature water,
4. A flat surface to work on - I used a large cutting board.

What you do:

1. Chop up all your vegetables into long thin sticks.
2. Take one piece of rice paper and re-hydrate it by submerging in the bowl of water,
3.  It only needs to be in there for 30 seconds or so, you will feel it soften up,
4. Lay out the piece of rice paper and place your vegetables in a little pile close to the center of the paper.
5. Roll it up half way, fold in the sides and then continue rolling all the way.
6. Let dry
7. Repeat with a new rice paper sheet until you've used all your vegetables!

Here are photos from when I did it, in case you're a visual learner like me:

Chopped Veggies

1 Sheet of Rice Paper

Submerge in water to re-hydrate

Place veggies in middle of the rice paper sheet

Roll up partially, fold in sides and then finish rolling

Voila!  Repeat as many times as you want :)

 You can eat them raw if you like, or you can serve them with Thai chili sauce, soy sauce, sweet & sour sauce etc. I made a Thai peanut sauce to go with mine. I followed the instructions for a recipe I found on She Simmers blog for traditional Thai recipes. It came out really good and I would totally recommend it, however I'll warn you that it tasting good probably had a lot to do with the coconut milk / sugar / peanut butter..... kind of throws off how impressively healthy the spring rolls are. But hey,  consider it a reward for using up all your extra vegetables!

What you need:

1. 1 can of coconut milk
2. 2 oz. red curry paste
3. 3/4 cup of all natural peanut butter (unsweetened)
4. 1/2 tablespoon salt
5. 3/4 cup of sugar
6. 2 tablespoons apple cider vinegar
7. 1/2 cup water

What you do:

1. Mix all together in a medium sauce pan.
2. Bring to a slow boil over medium heat.
3. Reduce to simmer, let simmer for 3-5 mins.
4. Take of heat and let cool.

Happy Sunday & Happy Cooking!! See you all at this week's pick-up,

-B