Thai Salad Rolls with Peanut Dipping Sauce

Ingredients

• Peanut butter

  Chunk style, with salt

  ⅓ cup or 86g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ⅓ cup or 80g

• Lime juice

  Raw

  2 tsp or 10g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tsp or 5g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Honey

  2 tsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Vermicelli Rice Noodles

  A Taste Of Thai

  4 oz or 113g

• Lettuce

  Red leaf, raw

  2 cup shredded or 56g

• Carrots

  Raw

  1 cup grated or 110g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Mint

  Freshdirect

  3 tablespoon or 9g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Rice Paper

  Dynasty

  12 sheets dry or 96g

Directions

1. 1. Whisk peanut butter with coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well-combined. Set aside.2. Place onion slices in bowl; top with ice-cold water. Let stand at least 30 minutes; drain well. Place noodles in bowl; top with boiling water. Let stand 5 minutes, or until softened; drain well. Soak 1 rice paper wrap in hot tap water 10 seconds, or until pliable; carefully transfer to slightly damp kitchen towel.3. Arrange 1 mint leaf just below center of each wrap, leaving space on sides. Top with lettuce, noodles, carrot, red onion, cucumber and mango. Firmly fold bottom half of wrap over filling; fold in sides, roll up to completely enclose filling. Repeat with remaining ingredients. Store, tightly covered with plastic wrap, up to 2 hours, until ready to serve.4. To serve: Cut each roll in half on angle; serve with peanut dipping sauce.
2. (source: https://www.acfchefs.org/ACFSource/Recipes/?id=1459)

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