Spring Rolls with Peanut Dipping Sauce | The Food Dragon Game Day Recipes

Ingredients:

• 1 package rice spring roll wrappers

• 1 large carrot, peeled and julienned

• 1 cucumber, peeled and julienned

• 1 red pepper, peeled and julienned

• 1 mango, sliced into stripes

• 1⁄4 of small purple cabbage, thinly sliced

• Fresh basil

• Fresh mint Peanut Dipping Sauce:

• 1⁄4 cup organic crunchy peanut butter (creamy is fine too)

• 2 tablespoons tahini

• 1 tablespoon sesame oil

• 1 tablespoon siracha

• 1 tablespoon coconut aminos

• 1 tsp ginger, grated

• 1 garlic clove, grated

• 2 tablespoons warm water, more as needed

• Pinch of chili flakes

• Squeeze of lime juice

• Optional garnish: sesame seeds, chopped peanuts

Instructions:

1. Dampen two tea towels and place them on a cookie sheet to keep the rolls from drying out. Fill a large bowl with very warm tap water. Soak a rice paper sheet in the water for 30 seconds until soft.

2. Lay the softened sheet on a cutting board. Working on top of a tea towel will help the stickiness. Arrange carrot, cucumber, mango, pepper, cabbage, basil, and mint in the center, leaving about an inch from the edges.

3. Fold the top edge over the fillings then fold in the side edges, then fold the sides in and roll the sheet tightly away from you.Place the roll between the damp towels. Repeat until you run out of ingredients.

4. Whisk all dipping sauce ingredients in a small bowl, except the water. Add two tablespoons of water and whisk again until the sauce is the right consistency. If the sauce is too thick, add additional water one tablespoon at a time.

5. Serve the rolls and dipping sauce on a dish, garnished with sesame seeds and peanuts.