Fresh Thai Spring Rolls with Peanut Sauce

This is my favorite spring roll and dipping sauce recipe! I got it from my friend Charity Lighten (Jemaica’s sister😊)

Rice paper
Vermicelli Rice noodles
Bean sprouts
Carrots Julienne sliced
English cucumber Julienne sliced
Purple cabbage thinly sliced
Fresh mint
Cilantro

You can add in any vegetable you would like, keeping in mind you are going for a Thai flavor.

Step 1: prepare the Peanut Sauce(see recipe below)

Step 2: prepare the veggies

Step 3: cook the noodles with the “rule of 3”

  -Boil the noodles for 3 minutes, turn off the heat and let them soak for 3 minutes, then rinse in cold water for 3 minutes(remember 3-3-3).

Step 4: prepare the rice paper

-using very hot water, rotate the rice paper in the hot water until all the sides are covered.  Place on a plate and wait until it has an “elastic feeling”.

Step 5: Roll the spring roll

 -noodles, lettuce, cabbage,  bean sprouts, cucumbers, mint and cilantro.
  Fold the paper over half of the filling, then fold the sides in.  Continue to roll getting tighter as you     roll.


Perfect Peanut Sauce

1/4 cup coconut milk

1/4 hoisin sauce

1/4 cup of peanut sauce

1/4 cup of plum sauce

1/4 cup of  water

1/4 cup of honey

Combine ingredients in a saucepan and bring to boil over medium heat.  Reduce heat and let simmer for 5 minutes.