Learn how to make these gorgeous homemade Rice Paper Rolls with spicy Thai veggie noodles and a rainbow coloured veggie filling. Round it all up with the delicious peanut butter dipping sauce.
Open the Spicy Thai Nourish Bowl and remove the sauce and toasted coconut packages. Prepare the veggies noodles either in the microwave according to package instructions or sauté them in a pan with ½ tablespoon oil for 5 minutes. Then add the contents of the included spicy Thai sauce, stir to combine. Heat 1 more minute, then set aside.
Soften 1 rice paper sheet at a time in a bowl or plate of warm water. Lay it out on the countertop or a cutting board.
Arrange the veggies in the middle of the bottom half. Start with a basil and mint leaf, top with sautéed spicy Thai veggie noodles, shredded cabbage, bell pepper, and carrot sticks. Top with a small leaf of lettuce.
Fold the bottom of the rice paper over the veggies and tuck it in underneath. Now fold over the right and left side, then continue rolling up the fresh spring roll from the bottom.
Sprinkle a little of the toasted coconut from the package on the last inch of rice paper before rolling that up as well.
Continue in the same way with the remaining rice paper sheets and vegetables.
Peanut Dipping Sauce:
To make the dipping sauce, add Thai red curry paste, coconut sugar and hot water to a mason jar. Stir with a spoon or small spatula until everything is dissolved.
Now add the coconut milk, peanut butter, soy sauce, apple cider vinegar, and toasted sesame oil. Close the jar and shake the contents until well combined.
Serve the fresh spring rolls with the dipping sauce on the side.
Keyword Rice Paper Rolls
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