Vegetable Spring Rolls With Coconut Curry Sauce

By • June 14, 2016 0 Comments

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Serves 4-6

  • 4 radishes, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, shredded
  • 1/2 handful head of red cabbage, thinly sliced
  • Handful peanuts, for garnish
  • 1 tablespoon vegetable oil
  • 1/3 cup light coconut milk
  • Kosher salt to taste
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 6-8 spring roll rice wrappers
  1. 1. Layer veggies and peanuts in any order on cooked rice wrappers. Carefully roll veggies up and secure using a toothpick.
  2. 2. In a small bowl, combine coconut milk, sea salt and soy sauce.
  3. 3. In a small saucepan, heat vegetable oil on high. Add RawSpiceBar’s Kroeung Spices, and stir until fragrant, 1-2 minutes. Add salt and sambal oelek to taste.
  4. 4. Pour in coconut milk mixture and stir on high heat for 2-3 minutes.
  5. 5. Sauce will thicken. Top with a handful of peanuts and set aside for dipping.

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