399. Fresh spring rolls W thai peanut dipping sauce
fresh roll ingredients (makes 4 rolls):
- 4 spring roll rice papers
- 2 cups green tea infused kelp noodles (info at bottom of post)
- 1 half small cucumber
- 1 small bunch enoki mushrooms
- 3.5 oz baked tofu
- 1/2 avocado
- 1 cup micro greens
begin by dipping the rice paper in water to lightly coat and soften the wrapper -place it down on a clean, flat surface. next, arrange the rest of the ingredients in the middle of the rice paper. i put the kelp noodles on the bottom followed by tofu and then put the smaller ingredients on top. once your ready to roll the spring roll, fold in the two smaller ends followed by one larger side and use your fingers to tightly roll -similar to a burrito.
thai peanut dipping sauce:
- 2 1/2 tablespoons extra chunky peanut butter
- 1 tablespoon brown sugar
- 2 table spoons rice wine vinegar
- 2 small cloves garlic
- 1 small piece ginger
- 1 teaspoon tahini
- 1 teaspoon soy sauce
- 2 tablespoons sunflower oil
- sriracha to taste
begin by placing the all of the ingredients but the peanut butter & sunflower oil into a food processor and for 1 minute until smooth. mix garlic & ginger mixture into the peanut butter until thoroughly combined. next, slowly mix in sunflower oil until the sauce reaches desired consistency.
chill for 30 mins & enjoy!
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