Thai Spring Rolls

Ingredients:

½ cup lettuce, chopped

½ cup carrots, grated

¼ cup fresh coconut meat, shredded

Thai Spring Rolls

½ bean sprouts, blanched or lightly steamed

1 cup peanut sauce*

vermicelli wraps, 1 per roll

sesame seeds

Peanut sauce:

1 tablespoon oil

1 teaspoon chili paste or powder

1 tomato, sliced

1½ cups coconut milk

1 cup peanuts ground to bits or use peanut butter

1 tablespoon brown sugar

2 tablespoon soy sauce

¼ cup water

1 tablespoon vinegar (optional)

Instructions:

Steam lightly vermicelli wraps and cool on flat surface. Place filling, onto wrap. Add a bit of peanut sauce on top. Roll into rolls. Drizzle with more peanut sauce. For the Peanut Sauce: Place oil in heated pan. Add tomato and chili paste or powder. Stir fry. Add 1 cup coconut milk. Add ground peanuts or peanut butter and sugar. Stir. Add ½ cup of coconut milk. Adjust taste by adding extra soy sauce, sugar, salt, or water.

Serving size: 4

Prep time: 40 minutes