Thai Spring Rolls with Coconut Dipping Sauce
A refreshing and crispy Thai-inspired spring roll dish served with a creamy coconut dipping sauce.
Ingredients
- ●1 package Spring Roll WrappersFound in most Asian grocery stores
- ●1 cup Pilowy Rice NoodlesCook according to package instructions
- ●1/4 cup Thai Peanut SauceAvailable in most grocery stores
- ●1/2 cup Coconut MilkChilled in the refrigerator
- ●1/2 cup Spring OnionsChopped and separated into green and white parts
- ●1/4 cup Fresh CilantroChopped and separated into leaves and stems
- ●1/4 cup Nutty PeanutsChopped and toasted
- ●1 tablespoon Coconut OilFor frying the spring rolls
- ●to taste Salt
Instructions
- 1
1. Cook the rice noodles according to package instructions and set aside.
- 2
2. In a large bowl, combine the cooked noodles, chopped spring onions, chopped cilantro, and chopped peanuts.
- 3
3. Add the Thai peanut sauce and mix well to combine.
- 4
4. Lay a spring roll wrapper on a flat surface and place about 1 tablespoon of the noodle mixture in the center of the wrapper.
- 5
5. Brush the edges of the wrapper with coconut oil and fold the bottom half of the wrapper over the filling.
- 6
6. Fold in the sides and roll up the wrapper to form a tight cylinder.
- 7
7. Repeat with the remaining wrappers and filling.
- 8
8. Heat about 1 inch of coconut oil in a large skillet or wok over medium-high heat.
- 9
9. When the oil is hot, add a few of the spring rolls to the skillet and fry until golden brown and crispy.
- 10
10. Remove the spring rolls from the oil and place on a paper towel-lined plate to drain excess oil.
- 11
11. Serve the spring rolls hot with the coconut dipping sauce.