We had two young guests over last week and I served us all Spring Rolls. I used carrots, cucumbers, tofu, lettuce leaves, rice noodles and had spearmint, coriander, and basil from the garden, also available to add to the wraps. I made two dipping sauces which I will leave with you. I used Justameres Maple Sugar in the Roasted Shallot Peanut Sauce and it was delicious. Here goes……
Roasted Shallot Peanut Sauce
3 medium shallots, unpeeled
1 cup unsweetened coconut milk
½ cup smooth peanut butter
3 Tblsp. Justamere's Maple Sugar
½ tsp.cayenne pepper
1 Tblsp. tamari
2 Tblsp. plus 1 tsp. fresh lime juice
Place shallots on a parchment paper-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30-35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving.
This versatile peanut sauce is sweet with a spicy kick. Its great on a variety of dishes. Next……
Vietnamese Dipping Sauce
1/3 cup water
3 to 4 Tblsp. Vietnamese or Thai fish sauce(called Nuoc Mam)
1/3 cup fresh lime juice
1/3 cup sugar
1 large clove garlic, minced
Minced tiny red chiles, chile paste or hot red pepper flakes to taste.
Put everything in a screw-top jar and shake together. Taste for sweet-tart balance, adding more lime or less sugar as needed. Let mellow about 30 minutes before pouring into individual dipping bowls.
This is a great meal for a hot summers night and everyone will enjoy making their own wraps. I will let you research on your own for a spring roll recipe. Enjoy!