Rice Paper Rolls with Peanut Sauce

Recipe & Photography: Emily Lawrence

This tasty, versatile peanut sauce can be used for stir-fries, noodle dishes and marinades, or as a dip for satay dishes.

Yield: 1 Cup Sauce & 6 Rolls

INGREDIENTS

For the sauce

• ⅓ cup Nuts to You Peanut Butter Smooth or Crunchy
• 2 Tbsp soy sauce or tamari
• 3 Tbsp water or coconut milk (carton, not canned)
• 1 tsp sesame oil
• 1 tsp Sriracha, chili sauce or other hot sauce
• 2 tsp honey
• Juice of ½ lime

For the rolls

• 6 rice paper wrappers, 8½” diameter
• 1 carrot, peeled and sliced into thin ribbons with a vegetable peeler or thinly sliced
• 1 striped beet, peeled and grated or thinly sliced
• 1 large handful of enoki mushrooms
• 1 large handful of shredded lettuce
• 1 handful of finely chopped mint leaves

INSTRUCTIONS

1. Combine all sauce ingredients in a bowl and whisk until smooth. Set aside.
2. Prepare raw vegetables and mint leaves. Set aside.
3. Prepare a clean work surface or large platter. Fill a large bowl with warm water. Soak a rice paper wrapper in the water for 5 seconds, then lay out on the flat surface for 30 seconds until soft and pliable and ready to roll.
4. Layer vegetables and mint leaves horizontally across lower segment of wrapper, filling to the edge.
5. Fold in sides of wrapper over vegetable filling. Carefully roll from the bottom to encase filling. Wrap up into a roll and seal.
6. Serve immediately with peanut sauce.
7. Extra peanut sauce can be stored in the refrigerator for up to 1 week.

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