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Sunday, 10 January 2016

Thai Veggie Rolls with Peanut Sauce


If your looking for a healthy and simple dinner then look no further!  I purchased a package of rice paper many months ago, tried a single recipe with them and then they sat in the back on my cupboard.  Until last night that is, when I used up almost every last one making these tasty bites for our dinner!  Even the boys loved these and enjoyed picking their fillings for mommy to roll up.  

Gord and I are following the 21 Day Fix meal plan and workouts so this meal was perfect and I even added some cooked chicken into his for added protein!  

After we enjoyed a few rolls each we even made dessert rolls with fruit.  What a fresh sweet treat to end our fun meal.  This are going to be a staple for us this summer for sure.  And I can even see making a batch of these when we are on vacation as you really don't need many supplies and there is no cooking involved.  

I also made a couple extras for lunch today and it was the perfect weekend lunch for me when I'm busy and find it hard to make time for lunch.  I could see making these for work week lunches too. 

Thai Veggie Rolls with Peanut 

Serves: 8 rolls 

Ingredients

For the Veggie Rolls:
8 rice paper wrappers
1 medium cucumber or 4-5 mini cucumbers
1 medium Red bell pepper
1 Medium Yellow Pepper
2 medium carrots
1 avocado

For the Peanut Sauce:
3 tablespoons olive oil
2 cloves garlic, peeled or a dash of garlic powder
2 tablespoons low sodium soy sauce 
1-2 tablespoons homemade peanut butter
1 tablespoons water
1 tablespoons white vinegar
1 tablespoons honey
a big squeeze of lime juice

Instructions

Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth. Add more peanut butter if needed/desired for thickness. 

Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.

Soak your rice paper in warm water, not too long....


Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it dry gently and dry your hands.

Wrap it up!


Arrange a few of the vegetables in the center of the wrapper horizontally, starting with the veggies and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.



Cut the rolls in half and place on a serving platter or leave whole.  Drizzle with the sauce or dip in the sauce or both! I cut mine in half and dipped them in the sauce (which is amazing BTW).  

We also made fruit rolls for dessert.  Any kind of fruit you have on hand will do.  Just repeat the instructions above and enjoy on their own or dip in melted chocolate!  YUM!

Fresh Fruit Rolls


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