These are great to serve to a crowd!
– 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 the 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 broccoli slaw and some shredded beets—experiment here with what you have!)
– Cooked shrimp (optional)
– Fresh herbs (I used basil and mint)
Follow instructions on the package of rice paper and roll up. Dip in the sauce for an amazing dinner!
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