In this hot weather, I’m still not in the mood to turn on the oven. So I was inspired to create some yummy (and pretty!) summer rolls.
I decided to focus on the sauce first, and I was looking for a nutty flavor.
-1 14oz can coconut milk
-1/3 cup almond butter
-2 T maple syrup
-2 T soy sauce (gluten free)
-2 T sesame oil
-2 t fresh ginger
-1 t curry powder
-1/4 t crushed red pepper
Blend sauce ingredients in a blender or Cuisinart. (Note: We found that the sauce was even better after sitting in fridge for a few hours—a better consistency/not as runny).
While I was working on the sauce, I started my rice cooker to cook 1.5 cups (measured dry) of brown rice. Once it was done, I mixed the cooked rice with about ¾ cup of the sauce (above). Yummy!
Then I assembled the rolls. I used:
-About 8 sheets of rice paper
-The rice filling (above)
-Veggies (I used brocoslaw and some shredded beets—experiment here with what you have!)
-Cooked shrimp (optional)
-Fresh herbs (I used bail and mint)
Follow instructions on package of rice paper and roll up. Dip in the sauce for an amazing dinner!
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