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Thai peanut sauce
1/2 c creamy peanut butter
1/2 c coconut milk
2 tbsp red curry paste
2 tbsp coconut aminos
2 tbsp apple cider vinegar
1 tbsp brown sugar
2 tbsp sesame seeds
Place all of your ingredients in a bowl (except sesame seeds) and using a whisk mix together until creamy and smooth. Top with sesame seeds.
I didn’t use all of this sauce for the rolls only about 1/4 so it can make 4 servings.
To make the spring rolls you will need rice paper and either kelp noodles or rice noodles (you can also just use plain rice inside the rolls).
Here is what I used –
1 package kelp noodles soaked in lemon juice for 4 hours until soft. If you are in a time crunch use 1 tbsp baking soda and juice 1 lemon and let sit 30 min.
1 bunch of cilantro
1/2 c jicama chopped
1/2 c shredded carrots
1 cucumber chopped
2 c spring greens
Wet your rice paper on both sides then add your noodles or rice for the base. Add in your cilantro, carrot, jicama, cucumber and spring greens. Roll like a burrito and serve with Thai peanut sauce. This makes 4 rolls.
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