All-purpose peanut sauce
A flavorful and versatile all-purpose peanut sauce.
Ingredients
Makes 1 cup sauce and 6 spring rolls
Peanut sauce
- ⅓ cup Nuts to you creamy or crunchy peanut butter
- 2 tbsp. tablespoon ofsoy or tamari sauce
- 3 tbsp. tablespoon of water or coconut vegetable drink
- 1 C. teaspoon sesame oil
- 1 C. teaspoon hot sauce
- 2 tbsp. teaspoon of honey or vegan honey
- Juice of ½ lime
Spring Rolls
- 6 rice leaves, 22 cm in diameter
- 1 carrot, peeled and grated or julienned
- 1 beet, peeled and grated or thinly sliced
- 1 large handful of mushrooms, thinly sliced
- 1 large handful of lettuce, finely chopped
- 1 handful of mint leaves, finely chopped
Preparation
Combine all sauce ingredients in a bowl and whisk until smooth. To book.
Prepare the vegetables and mint leaves. To book.
Fill a large bowl with lukewarm water. Soak one rice paper at a time for 5 seconds, then place it on the flat surface for 30 seconds or until soft and ready to roll.
Arrange the vegetables on the rice paper in such a way. to form a horizontal line in the center of the sheet. Garnish up to the top of the leaf, but leave a few centimeters free at the bottom to fold over.
Fold the bottom of the rice paper over the vegetables. Then cover the vegetables with one side of the foil. Then, gently roll the roll to the other end.
Repeat for each roll.
Serve immediately with the peanut sauce.
Store excess sauce in the refrigerator for up to 1 week.
A recipe from Nuts to You
