Rice Paper Rolls With Red Curry Peanut Sauce
Ingredients
For the Red Curry Peanut Sauce:
- 3 tbsp creamy, natural peanut butter
- 1 tbsp red curry paste
- 1 tbsp fresh lime juice
- 1 tsp agave
- 1 tsp sriracha or more to taste
- 1/4 cup water
For the Rice Paper Rolls:
- 22 cm rice paper wrappers 8 or 9 inches
- 1 head nappa cabbage a few leaves reserved, the rest thinly sliced
- 1 ripe avocado thinly sliced
- 1 large carrot peeled, sliced into matchsticks
- 1 cup fresh mint leaves
- A lot of fresh cilantro sprigs about a 1/2 bunch
Instructions
- First, make the sauce. Just put all of the ingredients into a small blender and blend until smooth. Add a few tablespoons water if needed, to thin. Taste for seasoning and keep sealed until ready to use.
- OK, now let’s get rolling!
- Prep all ingredients and lay them out on a cutting board. Drizzle the sliced avocado with lime or lemon juice to prevent browning.
- Have ready a dinner plate to roll on. Also, have a baking dish lined with moist paper towels, to place the rolls once ready. This will keep them fresh and prevent sticking.
- Use a large bowl, wide enough to accommodate the rice paper wrappers. Fill the bowl with really really warm water, that is not too hot to handle. You’ll have to refresh the water a few times while rolling, to keep it warm.
- Add 3 or 4 wrappers to the warm water, one at a time, and dunk them in to submerge. Let steep for a minute or so, until nice and soft.
- Remove a wrapper from the water. Handle gently and patiently, and spread it out on the plate. It won’t be perfect, but that’s ok, just get it as flat as you can without being too fussy.
- Place a bit of cabbage, a few carrot sticks, a slice or two of avocado, and a generous amount of cilantro in the lower third of the wrapper. Add a few leaves of mint. Like so:
- Now fold the sides over the filling, and roll up the bottom of the roll, tucking it over the filling, and continuing to roll until it’s, well, a roll!
- Place each roll in the baking dish and cover with damp paper towels to keep fresh. You can even make these a day in advance, wrapping the dish tightly in plastic wrap, until ready to use.
- Serve with sauce, and if you’d like to be fancy, you can cut them in half and place standing cut-side up on a cabbage roll. Pretty!
Tried this recipe?Let us know how it was!
