Thai Inspired Vegetable Spring Rolls with Dipping Sauce

Makes 10 rolls with 2 cups of peanut (or almond) dipping sauce.

INGREDIENTS Spring Roll

10 spring roll rice paper wrappers 1 large carrot, peeled and cut into long thin strips 1 large cucumber, cut into long thin strips (if the skin is thick partially peel) ½ large red bell pepper, seeded and cut into long thin strips 1/3 cup shredded red cabbage 3 medium broccoli tops, broken into small flowerets, sliced ¼ thick 1-ounce cooked rice noodles (follow directions on the package) 1 avocado sliced ¼ cup fresh cilantro leaves, mint and/or basil 5 large green lettuce leaves (options butter lettuce, baby romaine, or spinach), torn in half black and/or white sesame seeds for garnish

Peanut (or Almond) Dipping Sauce

7-ounce coconut milk (Chaokoh brand) 2 tablespoons red curry paste (May Ploy or Arroy D Brand) ½ cup natural creamy peanut or almond butter ¼ tablespoon salt 1 tablespoon white vinegar ¼ cup water

DIRECTIONS

Spring Rolls

Prepare the rice paper using warm water as per instructions on the package, they should be soft, slightly firm, and pliable. (Prepare 1 rice paper at a time) Lay the pliable rice paper directly on a clean counter top or cutting board. Pat the wrapper to slightly dry with a clean towel and prepare to fill. Place a few of each vegetable on the bottom third of the laid-out rice paper, with a small amount of the rice noodles, 2 slices of avocado and a few of the mixed herb leaves. Lay a half lettuce leaf on top. (Try not to over stuff) Roll them up tightly without tearing by pulling up the bottom of the roll and rolling over the filling. Fold the sides of the rice paper to avoid the filling from spilling out from the sides. Once you have finished rolling, cut them in half and place on a serving platter. Sprinkle with lightly toasted sesame seeds and serve with a bowl of room temperature dipping sauce.

DIRECTIONS

Peanut (or Almond) Dipping Sauce

Whisk all the ingredients into a small saucepan on low-medium heat. Stir constantly until sauce comes to a light boil. Turn heat to low and continue cooking for 2-3 minutes, remove from the heat and cool. Keeps 1 month, stored covered and refrigerated.