Jac's Kitchen

How we eat

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Peanut Sauce

  • 1 cup organic smooth peanut butter
  • juice of 2 limes
  • 1 tsp hot sauce (Sriracha Hot Chili Sauce)
  • 1 tbsp unrefined sesame oil
  • 2 tsp Tamari 
  • 1 tbsp agave 
  • 1/2 cup water (to get right consistency) 
  • salt to taste
Add after blending above:
  • chopped cilantro
  • chopped green onion

Process all ingredients in a food processor until smooth. Adjust salt to taste. Remove from food processor and add chopped green onion and cilantro. Let chill in fridge for about an hour.

Serve with Fresh Spring Rolls:

  • rice wrappers
  • grated carrot
  • rice vermicelli noodles (or kelp noodles)
  • thinly sliced celery
  • thinly sliced red or yellow pepper
  • thinly sliced cucumber
  • thinly sliced green onion
  • chopped fresh basil, mint and cilantro
In a shallow pan, bring about a half inch of water to a boil. Quickly dip the rice wrapper in the water for about 2 seconds, you don’t want the wrapper to be too soggy.

Lay carrot and noodles in the middle of the wrapper first, then load on all the other fresh ingredients. Be careful not to over-fill the wrapper, they are delicate. Fold the ends in first, stick them down, and then roll.

Filed under Vegan Veggies Fresh Spring Rolls

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