Mmm... Spring foods. Light, snacky and fresh. This recipe is full of vegetables with a spicy peanut sauce that I like to put on the inside as well as use as a dip for the rolls, it's delicious and SO easy! Lots of peanut sauce, and lots of basil, is key. I make this for lunch often and they're easy enough to whip up the night before for a meal on the go.
- Red Pepper
- Fresh Basil
- Rice Paper
- Any other veggies, my favourite is a bag of organic coleslaw mix (chopped up carrot, broccoli and radish.)
- Peanut Sauce (recipe below)
Fill a bowl with warm water, set a piece of rice paper in the bowl and let it soak for about 15 seconds. Place it on a plate and add your fillings to the centre.
For the Peanut Sauce mix together:
- 5 Tbsp Natural Peanut Butter
- 1/2 Cup of warm water
- 1 Tbsp sriracha
- 1 Tsp agave nectar
Mix well & refrigerate.
Wrap your salad roll like a burrito, starting by bringing both sides in and rolling. The rice paper is super stretchy, so pull tightly as you roll. ^ Little Haze is trying to get in on the wrapping action.